Prepare to embark on a sensational culinary journey with this extraordinary Lemon Cream Cake with Saffron Glaze - a dessert that promises to elevate your baking skills from ordinary to extraordinary! Imagine a delicate, moist cake infused with bright lemon notes and the exotic, golden touch of saffron, creating a dessert that's not just a treat, but a gourmet experience that will leave your guests utterly speechless.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon saffron threads
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a small bowl, steep saffron threads in 2 tablespoons of warm buttermilk for 10 minutes to release their rich color and delicate flavor.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth, homogeneous batter.
- Sift together flour and baking powder in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold in the dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Mix until just combined to avoid overmixing.
- Incorporate lemon juice, lemon zest, and saffron-infused buttermilk into the batter, stirring gently to distribute flavors evenly.
- Pour batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream topping, whip heavy cream until stiff peaks form, being careful not to overwhip.
- Once cake is completely cooled, spread whipped cream evenly over the top, creating decorative swirls.
- Optional: Garnish with additional lemon zest or saffron threads for enhanced visual appeal and flavor.
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and cream to set.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When steeping saffron, use warm (not hot) buttermilk to preserve its delicate flavor profile.
- Be gentle when folding ingredients to maintain the cake's light, airy structure.
- Use fresh lemon zest for the most vibrant citrus flavor.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Allow the cake to cool completely before adding whipped cream to prevent melting.
- For an extra touch of elegance, use a piping bag to create beautiful cream decorations.
- Store the cake in the refrigerator to maintain its freshness and creamy texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
