Prepare your ingredients by gathering all required items and preheating your oven to 350°F (175°C). Grease a cake pan.

In a medium bowl, whisk together the all-purpose flour and baking powder until smooth.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating after each addition, then mix in the milk until combined.

Steep the saffron threads in warm water for 5 minutes, then add to the wet mixture and stir gently.

Gradually add the dry mixture to the wet ingredients and mix until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.

Cool the cake for 10 minutes in the pan, then transfer to a wire rack to cool completely before dusting with powdered sugar.