Lemon Cake with Saffron Syrup

Recipe created by Chef Ashian Topno

Life threw lemons and we learnt how to bake it into a cake!
Also known as Kesari Vanilemon Cake named by Pooja.

Recipe Ingredients

Ingredient Weight
For the sponge:
Pillsbury™ Egg free tea time Vanilla mix 1 kg
Water 450 g
Oil 120 g
Lemon juice 100 g
For saffron syrup:
Lemon juice 20 g
Saffron threads 1 g
Water 200 g
Castor sugar 50 g
Lemon rind 50 g
Cardamom pods 5 g
For the garnish:
3 lemons Lemon rounds


  1. Add the premix, oil, water, lemon juice to a bowl and mix for a minute at Speed 1 using paddle attachment.
  2. Scrape the sides and bottom of the bowl for even consistency.
  3. Mix it for another 3 minutes on Speed 2.
  4. Pour the batter into desired moulds.
  5. Bake at 170°C.
  6. Bake for 30 mins.
  7. While the cake gets baked, take a pan, put all the saffron syrup ingredients. Heat the syrup till the sugar melts.
  8. When the cake is baked, remove it from oven and pour the saffron syrup above the cake.
  9. When the cake gets cool down, garnish it with lemon round slices.