Pound Cake with Brandy & Lemon Cream
Yield
1 cakePrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | pound |
butter
unsalted |
|
| 3 | cups |
powdered sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ½ | cup |
brandy
|
*
|
| 1 | pinch |
salt
|
*
|
| Lemon cream | |||
| ½ | teaspoon |
saffron threads
|
*
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
butter
in pieces |
|
| 1 | each |
lemon zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 453.6 | g |
butter
unsalted |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 118 | ml |
brandy
|
*
|
| 1 | pinch |
salt
|
*
|
| Lemon cream | |||
| 2.5 | ml |
saffron threads
|
*
|
| 79 | ml |
sugar
|
|
| 59 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
butter
in pieces |
|
| 1 | each |
lemon zest
|
*
|
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.
