Lemon Pound Cake Pudding With Hot Toddy Sauce Recipe
Servings: 6
Ingredients
- 1/2 lb Butter, at room temperature
- 1 1/2 c. Sugar
- 6 x Large eggs
- 3 c. Flour
- 1/2 tsp Baking pwdr
- 1 c. Buttermilk
- 1 Tbsp. Lemon zest
- 6 x Yolks
- 1 x Lemon, zested
- 1/3 c. Lemon juice
- 3/4 c. Sugar
- 6 Tbsp. Butter
- 3/4 c. Sugar
- 2 c. Half and half
- 1 c. Heavy cream
- 3 x Large eggs
- 2 x Yolks
- 12 Tbsp. Butter
- 2 2/3 c. Brown sugar
- 8 Tbsp. Lemon juice
- 1 1/4 c. Bourbon whiskey
Directions
- Preheat oven to 350 degrees.
- Place butter in an electric mixer. Add in sugar slowly till well mixed.
- Slowly add in Large eggs, beating after each addition.
- Sift flour and mix with baking pwdr. Alternately add in the flour mix and buttermilk to the cake mix. Combine well and stir in lemon zest.
- Bake in greased loaf pan for 1 1/4 to 1 1/2 hrs. Remove from pan and cold.
- Lemon Curd: Beat yolks well. Add in lemon zest, juice and sugar over double boiler. Add in melted butter and continue stirring. Cook till the curd coats the spoon and thickens. Chill.
- Custard: Dissolve the sugar in the creams over low heat. Beat the Large eggs and yolks well. Slowly add in the hot cream.
- Sauce: Hot butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally till bubbly. Add in bourbon and return to a boil. Remove from heat and serve.
- 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 min Serve with Warm Toddy Sauce.
- Yield: 8 to 10 servings
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