Lemon Pudding Poundcake
1/2 pound (2 sticks) unsalted butter, at room
temperature
1 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup buttermilk
1 tablespoon lemon zest
For the lemon curd:
6 large yolks
Zest of 1 lemon
1/3 cup fresh lemon juice
3/4 cup sugar
6 tablespoons unsalted butter, cut into bits
For the custard:
2 cups half-and-half
1 cup heavy cream
3/4 cup sugar
3 large eggs
2 large yolks
For the hot toddy sauce:
12 tablespoons (1 1/2 sticks) unsalted butter
2 and 2/3 cups brown sugar, packed
1/2 cup fresh lemon juice
1 1/4 cups bourbon
For the phyllo crisp:
1/4 cup sugar
Zest of 2 lemons
Four 14-inch by 18-inch phyllo sheets
4 tablespoons melted butter for brushing the phyllo
To make the poundcake:
With an electric mixer, cream the butter until it is
light and fluffy.
Add the sugar slowly until combined well. Add the eggs,
one at a time, beating well after each addition.
In another bowl, sift the flour and re-sift with the
baking powder. Alternately, add the flour mixture with
the buttermilk to the batter, mixing well after each
addition. Stir in the lemon zest. Pour into a
well-buttered loaf pan and bake in a preheated
350-degree oven for 75 to 90 minutes or until a tester
inserted in the center comes out clean.
Make the lemon curd: In a metal bowl, beat yolks well;
whisk in the lemon zest and juice, and the sugar.
Place the metal bowl over a pan of barely simmering
water and stir in the butter, a little at a time.
Continue to cook, stirring constantly, until the curd
thickens and coats the back of a spoon. Remove from the
heat, cover the surface directly with plastic wrap, and
chill until completely cool.
Make the custard: In a heavy-bottomed skillet over
moderate heat, heat the creams and sugar until the sugar
is dissolved. While the creams are cooking, combine the
eggs and yolks in a bowl and beat with a wire whisk.
When the sugar is fully dissolved, very slowly add the
cream mixture to the eggs, whisking constantly. Strain
through a fine sieve and reserve.
Make the hot toddy sauce: In a skillet set over moderate
heat, melt the butter. Add the brown sugar and lemon
juice and cook, stirring occasionally, until boiling.
Add the bourbon and return just to a boil; remove from
heat.
Make the phyllo crisps: In a food processor, process the
sugar and lemon zest until the zest is thoroughly
chopped and combined with the sugar.
Place one sheet of phyllo on a baking sheet lined with
parchment, brush with butter, sprinkle with some of the
lemon zest mixture. Continue to layer the phyllo with
the butter and lemon zest mixture, ending with phyllo
brushed with butter. Cut the sheet into 24 3 1/2-inch by
3-inch rectangles, cover with a second baking sheet and
bake in a preheated 375-degree oven for 15 minutes or
until golden.
Slice the poundcake into 1/4-inch thick slices. Place
the cake slices in a single layer in the bottom of a
well-buttered 9-inch by 11-inch baking pan. Spread with
half of the lemon curd. Cover with another layer of cake
and the remaining lemon curd. Spread the custard over
the top. Place the baking pan into a roasting pan filled
with 2 inches of water and bake in a preheated
350-degree oven for 30 to 40 minutes or until set. Serve
with the warm Hot Toddy Sauce and the Phyllo Crisps.
Makes 24 servings.
