Lemon Pound Cake Pudding with Hot Toddy Sauce
- 1/2 pound butter at room temperature
- 1 1/2 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 6 yolks
- 1 lemon zested
- 1/3 cup lemon juice
- 3/4 cup sugar
- 6 tablespoons butter
- 3/4 cup sugar
- 2 cups half and half
- 1 cup heavy cream
- 3 eggs
- 2 yolks
- Preheat oven to 350 degrees.
- Place butter in an electric mixer.
- Add sugar slowly until well mixed.
- Slowly add eggs, beating after each addition.
- Sift flour and mix with baking powder.
- Alternately add the flour mixture and buttermilk to the cake mixture.
- Combine well and stir in lemon zest.
- Bake in greased loaf pan for 1 1/4 to 1 1/2 hours.
- Remove from pan and cool
- Beat yolks well.
- Add lemon zest, juice and sugar over double boiler.
- Add melted butter and continue stirring.
- Cook until the curd coats the spoon and thickens.
- Refrigerate.
- Dissolve the sugar in the creams over low heat.
- Beat the eggs and yolks well.
- Slowly add the warm cream.
- To Assemble:
- Lightly grease a 9 by 11inch baking pan.
- Slice the cake into 1/4-inch slices.
- Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd.
- Repeat the 2 layers and pour custard over the top.
- Bake for 30 to 40 minutes Serve with Hot Toddy Sauce.
- Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey
- Warm butter in skillet and stir in brown sugar and lemon juice.
- Cook over medium high heat, stirring occasionally until bubbly.
- Add bourbon and return to a boil.
- Remove from heat and serve
butter, sugar, eggs, flour, baking powder, buttermilk, lemon zest, yolks, lemon zested, lemon juice, sugar, butter, sugar, heavy cream, eggs, yolks
Taken from www.foodnetwork.com/recipes/lemon-pound-cake-pudding-with-hot-toddy-sauce-recipe.html (may not work)