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.)
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Sisanda Diko
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Richard Crane
[email protected]Just made this cake and it turned out amazing! It's so moist and flavorful, and the glaze is the perfect finishing touch. I will definitely be making this again.
Shanto _07
[email protected]This lemon whiskey bundt cake is a delightful treat that I recently had the pleasure of baking. The combination of lemon and whiskey flavors is divine. The cake is moist and fluffy, with a perfect crumb. The glaze adds a beautiful shine and extra bur