Pound Cake with Brandy & Lemon Cream

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.