Pound Cake with Brandy and Lemon Cream

• 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
• 13 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.

butter, powdered sugar, flour, eggs, vanilla, almond, brandy, salt, saffron threads, sugar, lemon juice, eggs, butter, lemon zest

Taken from recipeland.com/recipe/v/pound-cake-brandy-lemon-cream-44983 (may not work)