Pound cake with brandy & lemon cream
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Pound cake with brandy & lemon cream
  Lemon    Cakes    Creams  
Last updated 6/12/2012 1:19:01 AM. Recipe ID 50171. Report a problem with this recipe.
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      Title: Pound cake with brandy & lemon cream
 Categories: Cakes, Ceideburg 2
      Yield: 1 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 lb Unsalted buffer (460g)
      3 c  Powdered sugar (300g)
      3 c  All purpose flour (300g)
      6    Eggs
      1 ts EACH vanilla, almond extract
    1/2 c  Brandy (80ml)
        pn Of salt

MMMMM------------------------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  There are many historical references to saffron cordials made by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, mix 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.
  
  




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Recipe ID 50171 (Apr 03, 2005)

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