Lemon Pound Cake Pudding With Hot Toddy Sauce
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Lemon Pound Cake Pudding With Hot Toddy Sauce
  Lemon    Pudding    Cakes    Sauces  
Last updated 6/12/2012 12:58:31 AM. Recipe ID 21299. Report a problem with this recipe.
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      Title: Lemon pound cake pudding with hot toddy sauce
      Yield: 4 Servings
    1/2 lb Butter at room temperature
  1 1/2 c  Sugar
      6    Eggs
      3 c  Flour
    1/2 ts Baking powder
      1 c  Buttermilk
      1 tb Lemon zest
  Lemon Cake:
  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.
  Lemon Curd: 6 yolks
  :           1 lemon zested
  :         1/3 cup lemon juice
  :         3/4 cup sugar
  :           6 tablespoons butter
  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.
  :        3/4 cup sugar
  :          2 cups half and half
  :          1 cup heavy cream
  :          3 eggs
  :          2 yolks
  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 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.
  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.
  Yield: 8 to 10 servings

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Recipe ID 21299 (Apr 03, 2005)

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