Lemon Bundt Cake With Whiskey Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A lemony, easy bundt cake recipe with just a hint of whiskey in the cake and whipped topping! Ingredients:
1 cup butter, softened |
1 1/2 cups sugar |
4 eggs |
3 cups flour |
juice and zest from 1 lemon |
2t whiskey(or vanilla) |
2t baking powder |
1/2t salt |
3/4 cup buttermilk or sour cream |
glaze |
juice from 3 lemons |
1/2 cup powdered sugar |
water, if needed for consistency |
topping |
1 cup heavy cream |
1 1/2-3 t powdered sugar |
1t whiskey |
Directions:
1. Combine flour, lemon zest, baking powder and salt and set aside.
2. In large mixing bowl, cream butter and sugar.
3. Add eggs, one at a time mixing well after each one.
4. Add Whiskey(or vanilla) and lemon juice and mix until well combined
5. Slowly add dry ingredients alternately with milk until all combined.
6. Pour into a well greased Bundt pan and bake at 350 for about 1 hour or until toothpick comes out clean, from center.
7. Let cool about 15 minutes and remove from pan to wire rack.
8. In medium bowl, combine Glaze ingredients and mix until smooth, adding water, if needed, a drop at a time.
9. Pour over cake on rack and then let cool, completely.
10. In mixing bowl, combine cream and Whiskey and beat until soft peaks form.
11. Add sugar and mix until combined
12. Serve over cooled slices of cake
|
|