Pound Cake with Brandy and Lemon Cream Recipe

Name: Pound Cake with Brandy and Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butter unsalted; 3 cups powdered sugar; 3 cups flour, all-purpose; 6 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 cup brandy; 1 pinch salt; 1/2 teaspoon saffron threads; ⅓ cup sugar; 1/4 cup lemon juice; 2 large eggs; 4 tablespoons butter in pieces; 1 each lemon zest

Servings: persons

1 pound butter unsalted
3 cups powdered sugar
3 cups flour, all-purpose
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup brandy
1 pinch salt
1/2 teaspoon saffron threads
⅓ cup sugar
1/4 cup lemon juice
2 large eggs
4 tablespoons butter in pieces
1 each lemon zest

1
Cream butter and sugar, then add eggs, one at a time.
2
Sift flour and add it gradually.
3
Add remaining ingredients, mix just until combined.
4
Preheat oven to 375F (190C) (190C).
5
Bake in a greased and floured bundt or ring pan for about 50 minutes.
6
Cool in pan for 10 minutes, then on cooling rack.
7
LEMON CREAM:
8
Steep saffron in lemon juice for 20 minutes.
9
Whisk eggs and sugar, then add juice.
10
Switch to non-wooden utensil and cook cream in top of double boiler until thick.
11
Incorporate butter and cool before using.

1962

kcal

Calories

125

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound butter unsalted, 3 cups powdered sugar, 3 cups flour, all-purpose, 6 large eggs, and more.

Yes, Pound Cake with Brandy and Lemon Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound Cake with Brandy and Lemon Cream

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