Lemon Whiskey Bundt Cake Recipes

LEMON-IRISH WHISKEY CAKE

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.

WHISKEY BUNDT CAKE

Steps:

• Preheat the oven to 350°F.
• Coat a Bundt pan with nonstick cooking spray.
• In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
• Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
• In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
• Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
• Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.

LEMON-WHISKEY BUNDT CAKE

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 BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the cake: In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
• Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
• Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
• Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
• While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
• After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
• Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
• Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
• Transfer the cake to a serving platter, slice, and serve.
• Enjoy!

LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

FRESH LEMON BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.