Saffron & Raisin Pound Cake

Ingredients:

    1/8 tsp saffron, grounded

    1 TBS water, hot

    1 1/2 cup all-purpose flour

    1/2 tsp kosher salt

    1/2 tsp baking powder

    1 1/4 cup granulated sugar

    3/4 cup butter, unsalted, softened

    2 eggs, large, lightly beaten

    1/2 tsp vanilla extract

    1/2 cup yogurt, plain Greek

    1 cup raisins

Instructions:

Preheat oven to 350ºF.

In a small bowl combine & set aside:

        1/8 tsp saffron , grounded

        1 TBS water , hot

Apply non-stick spray to a 9"x5" loaf pan, and line with parchment paper, leaving a 2-inch overhang.

        1/8 tsp saffron , grounded

        1 TBS water , hot

In a small bowl, whisk together:

        1 1/2 cup all-purpose flour

        1/2 tsp kosher salt

        1/2 tsp baking powder

Using an electric mixer, whisk together until light and fluffy, about 5 minutes:

        1 1/4 cup granulated sugar

        3/4 cup butter, unsalted , softened

Mix in:

        2 eggs, large , lightly beaten

        1/2 tsp vanilla extract

Scrape down the sides of the bowl as needed and mix in the reserved saffron liquid.

On low speed, mix in half of the flour mixture.

Mix in:

        1/2 cup yogurt, plain Greek

Mix in the remainder of the flour mixture, until incorporated, scraping down the sides of the bowl as needed. Do not over mix.

Stir in by hand:

        1 cup raisins

Pour the batter into the prepared loaf pan. The batter will be thick.

Gently tap the pan to your work surface to remove air bubbles.

Bake in the oven for 60-75 mins, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan over a cooling rack for 30 mins.

Life the cake out of the pan and place on the cooling rack to completely cool.

Slice cake to desired thickness once cake is at room temperature.

Store cooled caked, wrapped tightly in plastic at room temperature, up to 3 days.