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