Preheat oven to 350 degrees F. First, get started on the saffron glaze. Heat ¼ cup of heavy cream in the microwave. Add saffron threads to the warm heavy cream and set aside.

In a large bowl, combine egg yolks, vanilla and lemon extracts, sugar, lemon juice, lemon zest, oil, melted butter, sour cream, and heavy cream. Whisk until all ingredients are thoroughly combined and lumps are gone. A hand mixer works well.

In a separate bowl, combine flour, baking powder, cornstarch, and salt. Whisk together and add to the wet ingredients. Coat a pan in lard and flour and tap out excess flour. Add cake batter to the pan and bake for 45 minutes, until a toothpick comes out clean. Allow cake to rest in the pan for about 5-10 minutes then flip it over onto a plate or cake stand.

Add saffron and heavy cream to powdered sugar and mix with milk. Add glaze to cake once cake has cooled but is still warm to touch.