Best Lemon Whiskey Cake Recipes

Lemon-Whiskey Bundt Cake image

Yield Serves 12

Number Of Ingredients 11

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Steps:

Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)

Lemon-Irish Whiskey Cake image

Provided by PanNan

Categories Dessert

Time 1h30m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 8

1 lemon, zest of, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
2 cups flour
1 pinch salt
3/4 cup almonds, ground

Steps:

Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
The next day, preheat oven to 350°F Grease a 9 inch cake pan.
Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
Sift the flour and add to the butter mixture along with the salt. Stir to blend.
Fold in the ground almonds.
Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 9.7, Cholesterol 100, Sodium 170.2, Carbohydrate 36.2, Fiber 1.9, Sugar 15.7, Protein 6.9

LEMON WHISKEY CAKE image

Categories Cake Dessert

Number Of Ingredients 2

day before baking cut lemon zest into julienne and combine in a small bowl with whiskey. Let soak overnight. Next day grease 9 inch cake pan. Set oven to 350.
In a med bowl, cream the butter and sugar together until light and fluffy. Whisk in the eggs, sift in flour and salt and stir to blend. Fold in the almonds. Srain the whiskey, discarding the zest and stir the whiskey into the batter. Pour into pan and bake until golden brown about 1 hr.

Steps: