This Saffron Cake is a beautiful and aromatic cake that incorporates the exotic, fragrant flavors of saffron. With a delicate crumb and a lovely golden hue, this cake is perfect for a special occasion or a treat with a cup of tea. The infusion of saffron adds a subtle warmth and depth of flavor that makes this cake unique and delicious.
Ingredients:
1/2 teaspoon saffron threads
2 tablespoons warm milk (for steeping saffron)
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk
1/4 cup (60ml) sour cream or Greek yogurt
Zest of 1 lemon (optional, for added freshness)
Instructions:
1. Infuse the Saffron:
Begin by steeping the saffron threads in 2 tablespoons of warm milk. Let it sit for 10-15 minutes to release its vibrant color and flavor.
2. Prepare the Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
