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Pound Cake with Brandy and Lemon Cream

 

10

Yield

1

cake

Prep

15

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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
*
cup sugar
¼ cup lemon juice
2 large eggs
4 tablespoons 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 181957% of calories 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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