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.
Custard:
: 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
CHEF DU JOUR KATHY CARY/DREW NIEPORENT SHOW #DJ9430
Yields
4 servings