4. Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and the steeped saffron milk mixture (including the saffron threads).
5. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and sour cream (or Greek yogurt). Start and end with the dry ingredients. Mix until just combined.
If you’re adding lemon zest, fold it into the batter at this stage for a bright citrus flavor.
6. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Serve:
Once cooled, you can serve the saffron cake as is or dust it with a little powdered sugar for a simple decoration.
For an extra touch, you could also drizzle the cake with a light glaze made from powdered sugar and milk or top with whipped cream or fresh berries.
Conclusion:
This Saffron Cake is a fragrant and moist treat that brings the unique flavor of saffron to the forefront. Its light, airy texture combined with the aromatic saffron makes for a sophisticated dessert that’s perfect for any special occasion or just as a delightful afternoon snack with tea. The cake’s subtle golden hue and delicate flavor will surely impress your guests and leave them asking for the recipe!
