Lemon Pound Cake Pudding With Hot Toddy Sauce
By: Karlyn Oyama
Published: Saturday, December 5, 2009 - 11:06pm

Ingredients




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
 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
12 tablespoons Butter
2 2/3 cups Brown sugar
8 tablespoons Lemon juice
1 1/4 cups Bourbon whiskey

Preparation

1 Preheat oven to 350 degrees. 2 Place butter in an electric mixer. Add sugar slowly until well mixed. 3 Slowly add eggs, beating after each addition. 4 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. 5 Bake in greased loaf pan for 1 1/4 to 1 1/2 hours. Remove from pan and cool. 6 Lemon Curd: 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. 7 Custard: Dissolve the sugar in the creams over low heat. Beat the eggs and yolks well. Slowly add the warm cream. 8 Sauce: 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. 9 To Assemble: Lightly grease a 9 by 11 inch 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. 10 Yield: 8 to 10 servings