Saffron Citrus Holiday Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• A pinch of saffron threads, steeped in 2 tablespoons warm water

• 3/4 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• Zest of 1 orange

• 1/2 cup buttermilk

• 1/4 cup fresh orange juice

For the Citrus Glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh orange juice

• Optional: Orange zest for extra flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Steep the Saffron: Steep the saffron threads in warm water for about 10 minutes.

4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

5. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract and orange zest.

6. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in the orange juice and the saffron infusion.

7. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Citrus Glaze: In a small bowl, mix together the powdered sugar and orange juice until smooth. Add orange zest if desired.

10. Glaze the Cake: Once the cake is cool, drizzle the citrus glaze over the top.