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Serving Suggestion: Cinnamon ice cream
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Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
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In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
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In a medium bowl, combine the flour, baking powder, and salt.
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In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter.
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Add 1 cup of the sugar and mix.
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With the mixer running at low speed, add the eggs one at a time.
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Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice.
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Mix just until smooth.
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Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
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Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
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When the cake is done, let cool in the pan 15 minutes (it will still be warm).
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Run a knife around the sides of the pan.
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Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack.
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Peel off the waxed paper.
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Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
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Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan.
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Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
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The cake will last up to a week, well-wrapped with plastic wrap.
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Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan.
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Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls.
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Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
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Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
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Add the lemon juice and vanilla and wait for the caramel to bubble and subside.
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Let the caramel cool.
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To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.
