Saffron Cake

• 
  Saffron Cake:
  
  The night before:
  
  Steep 1/2 sachet of saffron in 6 tbsp. boiling water overnight. Strain before using, reserving water.
  
  the cake:
  
  1 stick of butter, room temperature
  1 cup of sugar
  3 eggs
  1 teaspoon pure vanilla extract
  2 1/4 cups cake flour
  1/4 tsp salt
  1 tbsp baking powder
  2/3 cups milk
  saffron water~6 tbsps.
  
  Combine butter and sugar, beat until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until blended. Sift together cake flour, salt and baking powder. Add flour mixture and blend well. Add milk and saffron water and beat till well blended. Pour into greased and floured Bundt pan. Bake at 375 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.
  
  oven temp: 375
  bake time: 25-30 minutes
  
  Optional: Dust with powdered sugar or drizzle with a simple powdered sugar and water glaze.