Today is Dana’s birthday! Whoo for 23! Its fitting to have a cake that combines the best things about all birthdays, drinking and cake. This Lemon Whiskey Bunt Cake is one of my mom’s recipes. It’s one of those things that is easy to make last minute and is always a crowd pleaser. Whenever I eat this cake I can’t help but to think, ‘I can’t believe my mother let me eat cake with so much booze it in when I was a kid.’ Seriously, this cake isn’t the most refined dessert in the recipe book but damn, it is consistently delicious.
LEMON WHISKEY BUNT CAKE
1 package yellow cake mix |||| 1 package (3.4 oz) lemon instant pudding |||| 4 eggs |||| 1 cup milk |||| 3/4 cup whiskey |||| 1/2 cup vegetable oil |||| 1 tablespoon lemon juice |||| 1/2 cup sugar |||| 1/4 cup unsalted butter
1. Preheat oven to 350 degrees. Grease a bunt pan and dust the sides with flour.
2. Mix together cake mix, pudding mix, eggs, milk, 1/4 cup whiskey, oil, and lemon juice. Transfer the batter to the bunt pan.
3. Bake for 50 minutes.
4. After the cake is taken out of the oven, stir sugar, butter, and 1/2 cup whiskey in a small sauce pan until syrup bubbles. Spoon syrup over the cake while the cake is still warm. Allow the cake to cool completely in the pan before removing to serve.
Blow out the candles and wish for an after school snack