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Pound Cake with Brandy & Lemon Cream

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Cake
1 pound butter
unsalted
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3 cups powdered sugar
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3 cups all-purpose flour
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6 large eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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½ cup brandy
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1 pinch salt
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Lemon cream
½ teaspoon saffron threads
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cup sugar
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¼ cup lemon juice
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2 large eggs
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4 tablespoons butter
in pieces
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1 each lemon zest
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Ingredients

Amount Measure Ingredient Features
Cake
453.6 g butter
unsalted
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7.1E+2 ml powdered sugar
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7.1E+2 ml all-purpose flour
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6 large eggs
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5 ml vanilla extract
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5 ml almond extract
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118 ml brandy
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1 pinch salt
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Lemon cream
2.5 ml saffron threads
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79 ml sugar
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59 ml lemon juice
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2 large eggs
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6E+1 ml butter
in pieces
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1 each lemon zest
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Directions

Cream butter and sugar, then add eggs, one at a time.

Sift flour and add it gradually.

Add remaining ingredients, mix just until combined.

Preheat oven to 375℉ (190℃) (190C).

Bake in a greased and floured bundt or ring pan for about 50 minutes.

Cool in pan for 10 minutes, then on cooling rack.

LEMON CREAM:

Steep saffron in lemon juice for 20 minutes.

Whisk eggs and sugar, then add juice.

Switch to non-wooden utensil and cook cream in top of double boiler until thick.

Incorporate butter and cool before using.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 181957% from fat
 % Daily Value *
Total Fat 114g 176%
Saturated Fat 69g 344%
Trans Fat 0g
Cholesterol 697mg 232%
Sodium 877mg 37%
Total Carbohydrate 60g 60%
Dietary Fiber 3g 10%
Sugars g
Protein 47g
Vitamin A 74% Vitamin C 12%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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