Saffron Turmeric Cake

Saffron Turmeric Cake

Serves: 8-12

Total Time:



  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons ground turmeric
  • Pinch saffron
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 2 lemons, thinly sliced
  • 1 and 3/4 cup water
  • 1 cup sugar
  • Pinch turmeric
  • Pinch saffron


  • Preheat oven to 350°F.
  • Cover sliced lemons with water, bring to boil, and cook for 25 minutes.
  • Drain.
  • Add 1 and 3/4 cup water and rest of syrup ingredients and bring to a boil. Reduce heat and simmer gently for 10 minutes.
  • Using ingredients in cake list, mix butter and sugar and cream together until smooth.
  • Add eggs one at a time, beating each one in.
  • Add remaining ingredients and mix until just combined.
  • Grease bottom and sides of spring form pan and line with cooked sliced lemons.
  • Pour batter on top of lemon slices and bake for 35 minutes or until toothpick comes out clean.
  • Run knife around sides of pan and let rest of 15-20 minutes, then remove spring form sides and turn pan upside down onto serving plate.
  • Pour syrup over cake and serve.

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