Mix all the dry ingredients except sugar, zest and saffron.... shift the mix so that there are no lumps.

Prepare 5 inches cake tall tin (you may use bigger than this) by putting a butter paper at the base and greasing if with butter and dusting with flour.

Preheat oven at 180°C or preheat the cooker or vessel (with a stand inside & salt if you are using)if baking on gas stove like me, which I am presently doing it and enjoying..this time I used the smallest gas burner of the gas stove.

In a separate bowl take butter and sugar (powdered for quick and easy blending) and whip it using an electric hand mixer until light and fluffy, then add in the eggs one at a time and mix well. Add the vanilla extract and milk too and mix.

Now add in the dry ingredients in three parts to the wet ingredients mix and make a smooth batter, add in the lemon zest and saffron too.

While the cake is baking prepare the sugar syrup drizzle. Mix all and put it on the flame and cook till the sugar melts and mix. Once done let it cool. Once cake is done and out of oven, poke holes on the cake with a skewer and with the help of silicon brush, drizzle the syrup on the cake, wait for the cake to absorb the syrup, don't pour all the syrup at one go.

Let it sit for sometimes in the cake tin and then cool it on a wire rack....let it come to room temperature....may take 1-2 hours. After that you can chill in the fridge too but I skipped it as I had shortage of time and it's winter now.

Prepare the icing..put the lemon juice little at a time to the icing sugar...till you get a desired thick consistency (it should not be too runny also).....then slowly pour and spread it on the cake....it will drip down a bit....I didn't use the whole icing....I just gave a thin layer.....it was a lightly sweetened cake with a hint of tanginess. Decorate it with pistachio slivers and dried rose petals or anything you would like to decorate with. Bon Appetit!!!