When it gets cold outside, I am all about the hot comforting drinks, and if it’s the weekend or I’m entertaining, I love to bring out the hot toddies, with the flavors of whiskey, honey, and lemon. This cake is one of my favorite boozy bundt recipes! Feel free to leave out the alcohol if you prefer not to use it. If you use it, make sure those enjoying the cake are 21 or older.

Serves 8-10 people

Prep Time: 20 Minutes

Bake Time: 50 Minutes

Inactive Time: 2 Hrs (for cooling)

Total Time: 3.5 Hrs

Ingredients:

For the cake:

1 ½ Cups (339g) Softened Unsalted Butter

2 Cups (400g) Granulated Sugar

4 Large Eggs, Room

2 Tsp (8g) Vanilla Extract

1 Tsp (4g) Lemon Extract

2 Tbs (15g) Lemon Zest

3 Cups (336g) Cake Flour

2 Tsp (8g) Baking Powder

¾ Tsp (3g) Baking Soda

1 Tsp (4g) Salt

1 Cup (240mL) Buttermilk

For the soak:

¾ Cup (180mL) Bourbon/Whiskey

¼ Cup (60mL) Simple Syrup

For the Glaze:

3 Cups (390g) Icing Sugar

¼ Cup (60mL) Freshly Squeezed Lemon Juice

3 Tbs (30g) Honey

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and liberally grease a 12-cup bundt pan. I like to brush mine with softened butter, then tap flour all around the pan to coat, tapping the excess out into the sink.

2.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together on medium-high speed for 3-4 minutes, until light and fluffy.

3.     Add the eggs, one at a time, followed by the vanilla and lemon extracts and zest.

4.     In a separate bowl, combine the flour, baking powder, baking soda, and salt. Alternately add this mixture to the rest of the ingredients with the buttermilk in 3 parts. Scrape the bowl down with a spatula to ensure everything is mixed evenly.

5.     Scoop the batter evenly into the pan and wiggle the pan to make sure the batter is evenly distributed. Bake for 50-60 minutes, until a skewer inserted all the way to the bottom of the pan comes out clean.

6.     Once the cake is out of the oven, mix the bourbon/whiskey with the simple syrup and pour all over the surface of the hot cake, then allow the cake to cool for 15 minutes in the pan.

7.     Turn the cake out onto a cooling rack and allow to cool completely.

8.     Make the glaze by combining all the ingredients until smooth, then pour over the cooled cake, allowing the glaze to set for 10 minutes before cutting.

-Keep covered with plastic wrap at room temperature for up to 3 days.