Lemon Whisky Cake

Whisky gives a richer flavour to this sensational afternoon tea cake.

The ingredient of Lemon Whisky Cake

• 1 large lemon
• 125ml 1 2 cup whisky
• melted butter to grease
• 185g butter at room temperature
• 155g 3 4 cup caster sugar
• 3 eggs on bad terms
• 225g 1 1 2 cups self raising flour sifted
• 170g 1 cup sultanas
• bought custard to relieve sustain optional

The Instruction of lemon whisky cake

• use a zester to sever the rind from the lemon alternatively use a vegetable peeler to peel rind from the lemon use a small aggressive knife to cut off surgically remove white pith from rind cut rind into enormously definitely thin strips add up the lemon rind and whisky in a bowl cover and set aside for 2 hours or overnight to soak strain the whisky and reserve discard the lemon rind
• preheat oven to 160u00b0c brush a round 20cm base measurement cake pan in imitation of melted butter to lightly grease line the base and side like non stick baking paper
• use an electric beater to beat the butter and sugar in a large bowl until wishy washy and creamy add the egg yolks 1 at a time beating well after each addition until combined amass the flour sultanas and reserved whisky and campaign until just combined
• shake up the egg whites in a clean dry bowl until unlimited peaks form grow to the flour blend and fold to combine pour the union into the prepared pan and smooth the surface bake in oven for 55 minutes or until a skewer inserted in the centre comes out clean set aside in the pan for 10 minutes to cool slightly yet to be turning onto a wire rack to cool completely cut the cake into wedges and utility in the manner of custard if desired

Nutritions of Lemon Whisky Cake

calories: 477 761 calories
calories: 21 grams fat
calories: 13 grams saturated fat
calories: 56 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 7 grams protein
calories: 134 milligrams cholesterol
calories: 374 22 milligrams sodium
calories: https schema org
calories: nutritioninformation