Pound Cake With Brandy& Lemon Cream

Ingredients

some kind of icing instead
250 gr buffer
600 gr powdered sugar
375 gr all purpose flour
8 eggs
4 gr vanilla
110 gr brandy
1 gr saffron threads
65 gr sugar
60 ml lemon juice
55 gr butter
1 gr zest of one lemon

Instructions

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 Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.