Vanilla bean, saffron, and citrus pound cake. One of the most expensive cakes I’ve made lol.

200g Sugar
113g Butter at room temperature
3 Eggs at room temperature
Zest and juice of 1 lemon
Zest of 1 orange
Generous pinch of saffron
100g Sour cream at room temperature
1 Vanilla pod
200g AP flour
1 Tsp baking powder
1/4 Tsp baking soda
Pinch of salt

• Soak saffron in 2 tsp of hot water for at least an hour.
• Preheat oven to 350F and grease a 9×5 loaf pan with cooking spray.
• Cream butter and sugar together until light and fluffy. Add eggs 1 at a time until they are well combined. Add lemon juice and zest, orange zest, saffron, sour cream, and vanilla. Mix until combined.
• Sift the remaining dry ingredients into the wet and then fold by hand until the batter is smooth. Pour into loaf pan once done.
• Bake for 50-55 min or until a toothpick/tester comes out clean.
• Cool in pan for 10 min before turning out onto a wire rack to cool completely.