Lemon Pound Cake Pudding with Hot Toddy Sauce

Name: Lemon Pound Cake Pudding with Hot Toddy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter at room temperature; 1 1/2 cups sugar; 6 eggs; 3 cups flour; 1/2 teaspoon baking powder; 1 cup buttermilk; 1 tablespoon lemon zest; 6 yolks; 1 lemon zested; 1/3 cup lemon juice; 3/4 cup sugar; 6 tablespoons butter; 3/4 cup sugar; 2 cups half and half; 1 cup heavy cream; 3 eggs; 2 yolks

Servings: persons

1/2 pound butter at room temperature
1 1/2 cups sugar
6 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup buttermilk
1 tablespoon lemon zest
6 yolks
1 lemon zested
1/3 cup lemon juice
3/4 cup sugar
6 tablespoons butter
3/4 cup sugar
2 cups half and half
1 cup heavy cream
3 eggs
2 yolks

1
Preheat oven to 350 degrees.
2
Place butter in an electric mixer.
3
Add sugar slowly until well mixed.
4
Slowly add eggs, beating after each addition.
5
Sift flour and mix with baking powder.
6
Alternately add the flour mixture and buttermilk to the cake mixture.
7
Combine well and stir in lemon zest.
8
Bake in greased loaf pan for 1 1/4 to 1 1/2 hours.
9
Remove from pan and cool
10
Beat yolks well.
11
Add lemon zest, juice and sugar over double boiler.
12
Add melted butter and continue stirring.
13
Cook until the curd coats the spoon and thickens.
14
Refrigerate.
15
Dissolve the sugar in the creams over low heat.
16
Beat the eggs and yolks well.
17
Slowly add the warm cream.
18
To Assemble:
19
Lightly grease a 9 by 11inch baking pan.
20
Slice the cake into 1/4-inch slices.
21
Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd.
22
Repeat the 2 layers and pour custard over the top.
23
Bake for 30 to 40 minutes Serve with Hot Toddy Sauce.
24
Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey
25
Warm butter in skillet and stir in brown sugar and lemon juice.
26
Cook over medium high heat, stirring occasionally until bubbly.
27
Add bourbon and return to a boil.
28
Remove from heat and serve

2570

kcal

Calories

168

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound butter at room temperature, 1 1/2 cups sugar, 6 eggs, 3 cups flour, and more.

Yes, Lemon Pound Cake Pudding with Hot Toddy Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!