Saffron Cake Recipe

Prepare saffron

Place saffron threads in a small heatproof bowl. Pour the 1/4 cup hot milk over the threads and let steep for at least 10 minutes, pressing the threads slightly with a spoon to release color and aroma. Reserve both milk and threads.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or a 9x5 loaf pan) with parchment paper, leaving an overhang for easy removal. Lightly dust the pan with flour, tapping out excess.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

Cream butter and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and flavor

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract. Pour in the saffron-infused milk (including the threads) and beat on low until combined. The batter will take on a warm golden color.

Combine wet and dry

With the mixer on low, add about one-third of the dry flour mixture, then half of the whole milk, followed by another third of the flour, the yogurt (or sour cream), and finish with the remaining flour and milk. Mix just until no streaks of flour remain. Do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Optionally sprinkle slivered almonds over the surface. Bake in the preheated oven for 35–45 minutes for a round pan (45–60 minutes for a loaf), or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the cake from the oven and let it sit in the pan for 10 minutes. Run a knife around the edge, then transfer to a wire rack to cool completely on the rack (or in the pan if you plan to soak with syrup immediately).

While the cake bakes or cools, make the saffron syrup. In a small saucepan combine 1/4 cup water and 1/4 cup granulated sugar. Gently warm over low heat until the sugar dissolves; do not boil heavily. Stir in the 1/4 tsp saffron and the lemon juice. Simmer very gently for 2–3 minutes to meld flavors, then remove from heat and let cool slightly.

If using, poke several holes across the top of the still-warm cake with a skewer and spoon or brush the warm syrup evenly over the cake so it soaks in. Allow the cake to rest 15–20 minutes for the syrup to absorb, then cool completely.

Once the cake is fully cooled, dust with powdered sugar and, if desired, scatter additional slivered almonds on top. Slice and serve.