Work the butter to cream with the sugar, then add the eggs, one at a time, and then the 3 flours (00 flour, starch, almond flour) and the sifted yeast.
Finally, stir in the saffron and milk, salt and lemon peel.

You will get a thick dough: pour it into the greased and floured mold, level the surface, then bake for about 25 minutes (always do the toothpick test before taking out of the oven) in a static oven preheated to 180 ° C.

Your saffron cake is ready: let it cool, then decorate with icing sugar and serve.

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