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Pound Cake with Brandy Lemon Cream Recipe

Pound Cake with Brandy Lemon Cream recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pound Cake with Brandy Lemon Cream recipe  PDF



CAKE 1 lb Unsalted buffer (460g)
3 c Powdered sugar (300g)
3 c All purpose flour (300g)
6 Eggs
1 t EACH vanilla, almond e tract
1/2 c Brandy (80ml)
pn Of salt LEMON CREAM 1/2 ts Saffron threads
1/3 c Sugar (65g)
1/4 c Lemon juice (60ml)
2 Eggs
4 tb Butter, in pieces
g Zest of one lemon
There are many historical references to saffron cordials made by prolonged steeping of the spice in brandy and other alcohol. I have been making this brandy cake for years and decided to try it with saffron. It did not work the saffron did not come through at all. My tasters loved the cake, however, and suggested the saffron go in some kind of icing instead. Great suggestion. Cream butter and sugar, then add eggs, one at a time. Sift flour and add it gradually. Add remaining ingredients, mi just until combined. Preheat oven to 375F (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. From Wild About SaffronA Contemporary Guide to an Ancient Spice , by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg March 30 1993.

Pound Cake with Brandy Lemon Cream recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
806 people have voted
Last Reviewed on 2018-12-15



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