Pound Cake with Brandy and Lemon Cream
10
10
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
|
* |
| ⅓ | 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.
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?
