Saffron Cream Cake

Saffron Cream Cake : A fragrant and airy lemon cardamom cake that is piled high with dollops of fluffy whipped saffron cream.

Saffron Cream Cake

The first time I made this cake my husband said it tasted like kesar peda. The next time I made it he said it tasted like kesar kulfi. I thought about naming this cake mithai cake for the longest because of layers of flavors inspired by Indian desserts.

{Similar Reads: Pistachio Rose Cake}

Saffron Cream Cake Saffron Cream Cake Saffron Cream Cake

I think the best compliment however was when I sent this cake to one of my best friends via contactless delivery and she said it reminded her of visiting a beautiful temple in India, the fragrance of flowers and saffron.

Saffron Cream Cake Saffron Cream Cake

Lemon and cardamom pair beautifully together in this fragrant and fluffy cake. The addition of fluffy whipped saffron cream makes this a divine dessert, perfect for any celebration. 

This is an eggless cake and uses whole milk yogurt, however if you have a dairy allergy you can substitute the yogurt for two eggs. See recipe notes for details. 

Saffron Cream Cake Saffron Cream Cake Saffron Cream Cake

Some notes about the ingredients in this cake:


I used a mix of lemon zest and lemon juice. If you don’t have a fresh lemon you could certainly use bottled lemon juice however the zest really does pack quite a beautiful flavor. 


You can use either ground or powdered in this cake. We always like the little specks of cardamom so I used ground.


To get the most flavor out of saffron it needs to be bloomed. One of the best ways to extract flavor from saffron is to soak the threads in a hot liquid for at least 15 minutes. Then add both the saffron and the liquid to the recipe. As the saffron soaks, you’ll notice the distinctive aroma and color indicating that your saffron has bloomed. I soaked the saffron in hot milk and let it cook completely before adding it to the whipped cream.

Saffron Cream Cake

Saffron Cream Cake
Cook time
Total time
Saffron Cream Cake : a light and airy lemon cardamom cake topped with whipped saffron cream.
Serves: 4
Lemon Cardamom Cake:
  • 1½ cup all purpose flour
  • 1 cup whole milk yogurt; plain
  • ¾ cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup cooking oil; neutral
  • 1 teaspoon vanilla extract
  • 1 teaspoon cardamom seeds; finely crushed
  • 1 tablespoon warm water
Saffron Cream :
  • 1½ cup heavy cream
  • 7-8 saffron threads
  • ½ cup powdered sugar
  • 1 tablespoon milk
Lemon Cardamom Cake
  1. Preheat the oven to 350 F. Grease one 8-inch cake pan with melted butter or oil.
  2. In a large bowl sift the flour. Add the sugar, yogurt and warm water. Whip with a wire whisk until fluffy.
  3. Add in baking soda and baking powder. Mix and let the mixture rest for 3-4 minutes as the baking soda starts to react with the yogurt.
  4. Once bubbles start to appear, add lemon zest, lemon juice, oil, vanilla extract and crushed cardamom, mix.
  5. Bake for 35 minutes.
  6. Allow to cool completely before trimming off the top of the cake, just until the surface is even.
Saffron Cream
  1. Heat the milk and bloom the saffron in the hot milk for at least 15 minutes, allow this mixture to cool completely.
  2. Chill beater and bowl for 1-2 hours.
  3. In the chilled bowl add the cream, cooled saffron milk + threads and powdered sugar.
  4. Wisk or beat all ingredients until incorporated and peaks appear 3-4 minutes.
  5. Cover and let chill in the refrigerator for about an hour until stiff.
  6. When ready to use, re-whisk for 10 to 15 seconds. Frost cake generously. Garnish with edible rose petals and pistachio slivers.
  7. Refrigerate frosted cake until ready to serve.
This is an eggless cake that uses whole milk yogurt, however if you have a dairy allergy or no yogurt on hand, you can substitute the yogurt for two eggs + ¼ cup water or milk

If your batter is thick and lumpy add an additional tablespoon of warm water to loosen it up.

Saffron Cream Cake


29 thoughts on “Saffron Cream Cake

  1. Hello Nisha,

    I can’t wait to try this can you share which backing soda and powder you use? I can’t wait to make this 🤩. Thank you.

    1. Hi Nisha, this cake looks delicious! I really can’t wait to try! I have a quick question on the second step in making saffron cream. (2. Chill beater and bowl for 1-2 hours). What does this step mean? Thanks

      1. Hi there it means to chill it in the fridge or freezer so its nice and cold before you whip your cream

        1. Hi Nisha .. I have a party and want to make this cake but will have less fridge space. How soon in advance should I make so it stays good ? And how long does it stay good in the fridge ?

          1. This cake would require to be chilled due to the cream, you can make the cake a day ahead and leave it out but please chill the frosting before use!

    1. Hi you can try it with almond flour but it would be more like a halwa consistency

  2. Have you ever tried to make these as cupcakes? How many per batch do you think you could make? And would you do anything differently?

  3. This looks amazing!! I am confused with #2 in saffron cream – chill beater & bowl for 1-2 hours? Can you explain this a bit more please? Thank you:)

    1. Hi it means chill the beater and bowl you’ll be whipping the cream in (in the fridge or freezer)

  4. Hi, I am not sure whether I did something wrong. I put the saffron in the hot milk and it turned yellow but when I added everything to the whipped cream, the cream was not yellow at all. I used probably even more 7-8 saffron strands. There were short. I used 11/2 cup whipped cream measured in a liquid measure cup. Do you have an idea what could be wrong? Still looking forward to taste it this afternoon with my boys. Since it don’t have rose petals and pistachios, I will put fresh fruit and/or silver edible pearls on top.
    Your cake looks so beautiful and whimsical.

  5. Hi Nisha – any recommendation on where to get the edible rose petals? I remember you posting something on Instagram what you recommended from an Indian store. wanted to include that on my daughter’s bday cake. Thank you!

  6. For the icing, when I am beating it, it is not coming to a whipped consistency and peaking. It still seems pretty milky. What do I to fix it?

    1. Hi Have you chilled your bowl and beater? It takes a good few minutes to come together. Whipped cream can we tricky because you don’t want to overheat it.You can rechill and try again

  7. I LOVED this recipe! My cake didn’t rise as much as yours BUT the taste was incredible. Made it for Diwali this year. My husband calls it a gulab jamun cake 😂 thank you for this recipe and Happy Diwali!

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