Saffron Cream Cheese Pound Cake

A moist and tender cake made flavourful with Indian spices that’s perfect for festival celebrations, or just about any occasion!

24 Mar 2021

  • 15
    Prep time
  • 45
    Cooking time
  • 6


All-Purpose Flour 1.5 cup/s
Baking Powder 1 teaspoon/s (tsp)
Baking Soda 0.5 teaspoon/s (tsp)
Salted Butter 115 gram (g)
Castor Sugar 150 gram (g)
Cream Cheese 150 gram (g)
Yogurt/Hung Curd 120 gram (g)
Saffron 0.25 teaspoon/s (tsp)
Crushed Cardamom 0.5 teaspoon/s (tsp)
Milk 2 tablespoon/s (tbsp)


  1. Pre-heat the oven to 170 degree C. 
  2. Grease an 8-inch bundt pan with butter and sprinkle with flour. 
  3. Mix all the dry ingredients - flour, baking powder and baking soda in a bowl and keep aside. 
  4. Soak the saffron in the warm milk. 
  5. In another bowl, beat the butter and sugar together till light - 1-2 minutes. 
  6. ​​​​​​​Add the cream cheese and beat for another minute to ensure there are no lumps. 
  7. Add the yogurt, saffron soaked milk, and crushed cardamom to the batter and beat again for 1 minute. 
  8. Fold in the dry ingredients till you have a smooth batter. Do not over-mix the batter.
  9. Transfer the batter to the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. 
  10. Cool the cake on a wire rack before slicing.

To make a glaze (optional) 

Add 1 tbsp of milk to 1/4 cup of icing sugar. Add crushed cardamom, a few drops of yellow colour and mix well. Pour over the cooled cake. Garnish with saffron strands. 


The cake stores well for 4-5 days refrigerated in an airtight container.

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