Zutaten für Lemon Irish Whiskey Cake
- Lemon, Zest Of
- Irish Whiskey
- 1 cup (2 sticks) unsalted butter, softened
- Superfine Sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Almonds
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Zubereitung von Lemon Irish Whiskey Cake
- Place 1 tablespoon of julienned lemon zest in a small bowl.
- Add 1/4 cup Irish whiskey to the lemon zest and let soak overnight in the refrigerator.
- The next day, preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Whisk in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup ground almonds.
- Strain the whiskey mixture from step 2, discarding the zest, and stir the whiskey into the batter.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
48g
Carbs
12g
