Saffron Olive Oil Cake (Lemon-Cardamom)

Ingredients

• 15 threads Raihan Saffron, bloomed in 2 tbsp warm milk
• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1 cup sugar
• 1 cup extra-virgin olive oil
• 3 large eggs
• 1/2 cup whole milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350°F / 175°C. Grease and line a 9-inch round pan.
2. Whisk flour, baking powder, baking soda, salt, cardamom.
3. In another bowl, whisk sugar, oil, eggs until pale. Whisk in milk, lemon zest and juice, and saffron bloom (with threads).
4. Fold dry into wet until just combined.
5. Pour into pan. Bake 35–40 minutes until a toothpick comes out with a few moist crumbs.
6. Cool. Dust with powdered sugar.