Lemon-Irish Whiskey Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.

Ingredients Nutrition

  • 1 lemon, zest of, cut into julienne
  • 14 cup Irish whiskey
  • 34 cup butter, at room temperature
  • 34 cup superfine sugar (regular sugar can be processed in a blender of food processor)
  • 3 eggs, beaten
  • 2 cups flour
  • 1 pinch salt
  • 34 cup almonds, ground


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


Most Helpful

We enjoyed this very much, love the combination of flavors and texture. I served this withwhip cream as it was for desert, but I think this would be better for tea. Thank you!

Liara August 06, 2007

Delicious cake, with a different taste. The whiskey definately added a nice twist. After a day or two in the fridge it reminded me little of biscotti. Wonderful with a cup of tea. Will be making this often.

Dotalee July 16, 2007

When I first read it I knew I had to try this. And I finally did. Very good and unusual cake! I also baked it in mini loaf pans and they are so pretty. I will make again in the future thats for sure! Thanks!

katia July 12, 2006

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