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Lemon + Saffron Butter Cake

A friend recently gave me some huge lemons from her tree, and I was inspired by the ‘When life gives you lemons, bake a cake’ quote. I have had some terrible experiences experimenting with cakes from scratch in the past, but I have to say, I think I’ve nailed it this time - it’s super soft, and the saffron/lemon combo is awesome! It’s also a ‘one bowl’ recipe – everything in and beat!

Makes 1 x 22cm cake

Preparation Time: 5 minutes / Cooking Time: 60 minutes + Cooling



  • 1 tbl milk
  • Generous pinch saffron
  • 3 eggs
  • 200g butter, softened
  • 1 cup raw sugar
  • 1 tbl lemon rind
  • 2 tbl lemon juice
  • 1 tsp vanilla extract
  • Pinch salt
  • ½ cup greek yoghurt
  • ½ cup milk
  • 2 cups Self Raising Flour



  1. Heat the tablespoon of milk in the microwave for 10 seconds. Add the pinch of saffron and let it soak for 5 minutes.
  2. Preheat oven to 160°C on fan bake setting.
  3. Add saffron milk and all other ingredients to a mixing bowl and beat on medium speed for a few seconds until just combined. NOTE – it may look curdled, this is normal.
  4. Line a 22cm cake tine with baking paper. Pour batter into tin and smooth out.
  5. Bake for 60 minutes, or until skewer comes out clean in the middle.
  6. Remove from oven and leave in tin for 15 minutes. Invert to cooling rack and cool completely.

This cake is very easy to make and excellent for afternoon/morning tea.

Enjoy! GPW