September is a month of new beginnings… after the summer break we have to go back to our usual routine, and there is nothing better than a piece of cake to cheer us up. This spongy cake combines the “sparkling” taste of lemon with the more intense flavour of saffron. This lemon and saffron drizzle cake is perfect for breakfast, with a steaming cup of tea or whenever you need an extra cuddle! Have a nice day!
LEMON AND SAFFRON DRIZZLE CAKE
(ingredients for a round 24cm cake pan)
For the cake:
300 gr flour
300 gr sugar
250 gr fresh cream
25 saffron threads (buy here)
1 packet (16gr) baking powder
1 lemon (juice only)
For the glaze:
100 gr powdered sugar
2 tablespoons water
5 saffron threads
Preheat the oven to 180°C / 356°F. Line a 24cm round cake pan with baking paper.
Put the cream in a pan and bring it to a boil, remove from heat and add the saffron: let in infuse until the cream has cooled.
In another pan, bring 2 tablespoons of water to a boil, remove from heat then add the saffron (it will be used for the glaze). Let it infuse until it has cooled down.
In a bowl whisk together the eggs and the sugar, then add the cream, flour, the juice of a lemon and baking powder.
Pour the mixture into the cake pan, level it with the back of a spoon and bake in the preheated oven for about 35 minutes.
While the cake cooks, prepare the glaze. In a bowl, whisk together the juice of 2 lemons, the grated zest of 1 lemon, powdered sugar and saffron infused water. Mix it well until the sugar has dissolved.
Remove the cake from the oven. While it is still hot and still in the pan, using a toothpick, poke holes on the surface, then pour the glaze all over the cake. The icing will be absorbed by the cake, but the surface wll remain sticky.
This, according to me, is the perfect cake to celebrate the end of summer and the beginning of autumn… Please let me know if you liked it by leaving a message in the box below, and don’t forget to follow our Facebook and Instagram pages too!
Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!