Ciambellone Limone e Zafferano (Lemon and Saffron Bundt Cake)

Prepare the saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes. This will help release its color and flavor.

Mix dry ingredients: In a large bowl, sift together the flour, baking powder, and a pinch of salt.

Prepare wet ingredients: In another bowl, whisk together the sugar, eggs, melted butter, milk, lemon juice, and vanilla extract until smooth. Add the saffron water (including the threads) and lemon zest, mixing well.

Combine: Gradually fold the wet ingredients into the dry ingredients until fully combined and smooth.

Bake: Preheat your oven to 180°C (350°F). Grease and flour a bundt pan, then pour the batter into the pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Serving and Storage Tips:
Serve with a light dusting of powdered sugar, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
This cake keeps well for up to 3-4 days at room temperature, or you can refrigerate it for up to a week. You can also freeze it for longer storage.
Variations:
Add a handful of chopped pistachios or almonds to the batter for extra texture.
If you want a stronger saffron flavor, you can double the amount of saffron used.
FAQs:
Can I use a different type of flour? Yes, you can substitute half of the all-purpose flour with almond flour for a slightly denser texture.

Is there a non-dairy option? Yes, you can replace the butter with coconut oil and the milk with almond or oat milk for a dairy-free version.

This Ciambellone is a perfect balance of refreshing citrus and rich, aromatic saffron!