I decided to make a sweet saffron syrup to pour over a lemon loaf cake. Saffron and cardamom make a classic pair and I combined them in this golden, fragrant syrup which tastes wonderful soaked into the fresh loaf. I was so pleased with the end result! The cake has a soft, light texture and such a deliciously delicate citrus flavour – if you are a fan of lemons then this lemon loaf cake recipe is one to try. (The loaf also freezes very well!)
Speaking of lemons and sweet dishes I was thrilled to be invited back to the Expresso Show kitchen last week to share a few of my favourite lemony recipes. I presented these lemon squares, lemon cheesecake (recipe coming to the blog soon) and my all-time favourite lemon shortbread. You can check out the videos by clicking HERE. Keep an eye on the Cupcakes and Couscous Facebook page for details of future appearances!
My thanks to Niloo at Soltan Saffron for the fabulous saffron! You can connect with her on Instagram.
Disclaimer – I was given the saffron as a gift and chose to write about it in this recipe post. I did not receive payment for publishing this post.
LEMON LOAF CAKE WITH SAFFRON SYRUP
For the loaf:
- ¾ cup castor sugar
- 2 large eggs
- 1 tbsp finely grated lemon rind
- ½ tsp vanilla extract
- 2 tbsp lemon juice
- 125g butter, melted
- ¾ cup milk
- 1½ cups flour
- 2 tsp baking powder
- pinch of fine salt
For the saffron syrup:
- 2 tbsp lemon juice
- ¼ tsp saffron threads
- 3 tbsp water
- ¼ cup castor sugar
- ½ tsp finely grated lemon rind
- 3 cardamom pods, slightly crushed
1.) Preheat your oven to 170°C. Grease a 22cm loaf tin and line the base with baking paper.
2.) Place the castor sugar and eggs in a bowl. Beat for 2 minutes until pale. Stir in the lemon rind, vanilla extract and lemon juice.
3.) Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Mix until just combined.
4.) Spoon the mixture into the loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean.
5.) Start preparing the syrup during the last 10 minutes of baking time. Combine all of the syrup ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase the heat and allow to simmer gently for 5 minutes. Remove the cardamom pods.
6.) Take the lemon loaf out of the oven and immediately spoon half of the hot syrup over top. Leave to soak in for a minute, then pour the remaining syrup over the top. Allow the loaf to cool in the tin before removing and slicing.
If you love loaves why not try one of these (links to recipes below):
5 thoughts on “Lemon loaf cake with saffron syrup”
Beautiful photography! The cake looks delicious 🙂
Thanks Ilhaam, appreciate it! 🙂
Wonderful recipe with just the right balance of sweet and sour. The saffron just made it out of this world. Will be making this one again very soon.
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I’m so glad you enjoyed this recipe, it is one of my absolute faves too – thank you for the message!