Best Lemon Irish Whiskey Cake Recipes

IRISH WHISKEY CAKE

Steps:

• Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
• In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
• To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

IRISH WHISKEY CAKE RECIPE

Steps:

• Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and continue to beat medium speed.
• Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
• Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don't own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
• Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won't be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.
• To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.
• Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
• Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.
• Save or freeze the leftover cake to make trifle(s)!
• Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
• Top with the second layer, but this time, CUT SIDE DOWN.
• Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
• Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won't run off the edges of the cake.
• Pour over the cake and allow to run slightly down the edges. Decorate with some clover if you have it (for St. Patrick's Day).
• Slice and serve.

IRISH ROSE WHISKEY CAKE BY LADY ROSE

Steps:

• 1. PLEASE NOTE: I used all American measurements, & names instead of the metric or Imperial measures. This is my version of the original recipes with the changes I made.
• 2. Preheat oven to 350 degrees F. This is the Rose petal cake pan that I used to bake the cake in. Spray inside of pan liberally with non stick cooking spray and set aside till needed.
• 3. Add Raisins to a small bowl.
• 4. Pour Irish Whiskey over raisins and stir.
• 5. Grate the zest of one lemon over raisins. Cover and microwave 3 minutes.Stir and microwave an additional 2 minutes, set aside then allow to cool till needed.
• 6. Separate 4 large eggs. Set aside till needed.
• 7. Add flour, salt, baking powder, cloves to a separate bowl, then stir to blend and set aside till needed.
• 8. Beat egg whites till stiff peaks form and set aside till needed. NOTE: IF IT IS A RAINY DAY WILL NOT GET REAL HIGH STIFF PEAKS.
• 9. Add softened butter & brown sugar to a large bowl.
• 10. Beat till blended. Then add one yolk, and beat again.
• 11. Add about 1/3 of flour to batter & beat again.
• 12. Repeat alternating with egg yolk and flour till all flour has been added.
• 13. Add raisin mixture to batter and stir to blend. Fold in beaten egg whites, and fold into batter till blended fully.
• 14. Pour cake batter into prepared pan.
• 15. Smooth out top with spatula or back of spoon.
• 16. Bake for 50 minutes to 1 hour or until wooden toothpick inserted into cake comes out clean. Leave in pan 10 minutes then invert onto baking rack to cool completely. Then turn on to large platter.
• 17. Prepare glaze by adding powdered sugar to a medium size bowl.
• 18. Cut lemon in half then squeeze juice of both halves into powdered sugar. Stir together to mix till mixture is desired spreading consistency.
• 19. Add more lemon juice if needed or do as I did, and add a tablespoon or 2 of orange juice till desired consistency is reached.
• 20. Drizzle glaze over entire cake, and garnish as desired with sugar crystals or lemon slices.
• 21. SLICE SERVE AND ENJOY.

BOOZY IRISH WHISKEY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

LEMON-IRISH WHISKEY CAKE

Steps:

• Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
• The next day, preheat oven to 350°F Grease a 9 inch cake pan.
• Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
• Sift the flour and add to the butter mixture along with the salt. Stir to blend.
• Fold in the ground almonds.
• Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
• Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

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.)

IRISH POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

IRISH WHISKEY CAKE

Steps:

• in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
• Flour nuts and fold into batter.
• Bake in a round tube cake pan for 1 hour at 350 degrees.
• While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
• When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
• BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

BOOZY IRISH WHISKEY CAKES

Steps:

• Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
• In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
• In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
• To serve, place cakes on dessert plates; drizzle with sauce.