Lemon Whiskey Cake Food

OLD-FASHIONED WHISKEY CAKE

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

EAST 62ND STREET LEMON CAKE

Steps:

• For the cake:
• Adjust an oven rack one-third up from the bottom of oven. Preheat the oven to 350°F. Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry bread crumbs.
• Sift together flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
• Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.
• Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.
• For the glaze:
• The glaze should be used immediately after it is mixed: Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
• Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.
• Variations:
• I have made this with 1/2 cup Key lime juice in the glaze in place of the 1/3 cup lemon juice and it is divine. (But you should continue to use the lemon zest in the cake itself.)

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.

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.)

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

INCREDIBLE LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
• Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
• With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
• Sift together flour, baking powder, baking soda and salt into a bowl.
• In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
• Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
• Divide batter evenly between pans, smoothing the tops.
• Bake 45 minutes- 1 hour, until tester comes out clean.
• When cakes are done, cool 10 minutes.
• Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
• Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
• Spoon lemon syrup over cakes.
• Allow cakes to cool completely.
• Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
• Pour over the tops of the cakes and allow to drizzle down the sides.
• Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

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.

WHISKEY LEMONADE

Steps:

• In a glass, combine lemon juice, whiskey, and simple syrup over ice. Garnish with lemon zest. Add a splash of water if desired.

IRISH WHISKEY CAKE

Steps:

• Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
• In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
• To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.