Best Saffron Pound Cake With Lemon Caramel Sauce Recipes

DELICIOUS SAFFRON CAKE RECIPE

Steps:

• Preheat the oven to 350°. Mix together the saffron and water. Stir and set aside. Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy. Add the oil and water. Mix. Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
• In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
• Line the pan with parchment paper and slowly pour batter into the pan. Bake at 350° for 25 minutes or until toothpick that's inserted in center comes out clean. Allow cooling in pan or mold for 30 minutes on a wire rack; remove cake from pan. Cool completely! In a medium bowl, pour the condensed milk and saffron. Using an electric mixture, on high speed, mix the milk for 4 minutes. Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods. Refrigerate for at least 1 hour before cutting and serving. Serve as desired and enjoy!*** If you are not using the frosting method, sprinkle the cake with powder sugar.

SPICE CAKE WITH LEMON SAUCE

Steps:

• For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
• Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
• Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
• Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
• Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
• For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
• Serve the cake warm or room temperature with the lemon sauce.

KYLE'S LEMON POUND CAKE WITH REBA'S ROYAL GLAZE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
• In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
• Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
• Drizzle with Reba's Royal Glaze before serving.
• Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.