| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A, H, K, T, Y |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter, at room temperature |
| 1 1/2 |
c |
Sugar |
| 6 |
|
Eggs |
| 3 |
c |
Flour |
| 1/2 |
t |
Baking powder |
| 1 |
c |
Buttermilk |
| 1 |
T |
Lemon zest |
| 6 |
|
Yolks |
| 1 |
|
Lemon, zested |
| 1/3 |
c |
Lemon juice |
| 3/4 |
c |
Sugar |
| 6 |
T |
Butter |
| 3/4 |
c |
Sugar |
| 2 |
c |
Half and half |
| 1 |
c |
Heavy cream |
| 3 |
|
Eggs |
| 2 |
|
Yolks |
| 12 |
T |
Butter |
| 2 2/3 |
c |
Brown sugar |
| 8 |
T |
Lemon juice |
| 1 1/4 |
c |
Bourbon whiskey |
INSTRUCTIONS
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: 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. Custard: Dissolve the sugar in the creams over low heat.
Beat the eggs and yolks well. Slowly add the warm cream. 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. 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. Yield: 8 to 10
servings Recipe by: CHEF DU JOUR #DJ9430 Posted to MC-Recipe Digest
by Sue <suechef@sover.net> on Mar 21, 1998
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