Prepare the Saffron Infusion: In a small bowl, combine the crushed saffron threads with the warm milk. Let this mixture sit for at least 15 minutes.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract.

Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Add Oil, Orange Blossom Water, and Saffron: Stir in the vegetable oil, orange blossom water, and the saffron-infused milk. Mix until evenly incorporated.

Pour into Pan and Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.