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Hot toddy lemon cake recipe
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Moist lemon whiskey cake with aromatic spices - a show-stopping treat.
Ingredients:
  • 315g (11 ⁄2 cups) caster sugar
  • 3 lemons, rind finely grated, 11 ⁄2 tbsp juiced, plus extra lemon, sliced, to decorate
  • 2.40 gm table salt
  • 1 ⁄2 tsp ground cardamom
  • 250ml (1 cup) extra virgin olive oil
  • 3 eggs
  • 390g (11 ⁄2 cups) Greek-style yoghurt, plus extra, to serve
  • 450g (3 cups) self-raising flour, sifted, plus extra, to dust
  • 125ml (1 ⁄ 2 cup) honey
  • 60ml (1 ⁄4 cup) fresh lemon juice
  • 4 whole cloves
  • 2 cinnamon sticks
  • 160ml (2 ⁄3 cup) whiskey
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease a 24cm bundt pan with oil and dust with extra flour for easy release.
  • Combine sugar, lemon rind, salt, cardamom, oil, eggs, and juice in a large bowl. Whisk until well combined. Add yoghurt and whisk until smooth. Fold in flour until just combined (it's okay if it looks a bit lumpy). Pour batter into the prepared pan. Bake for 45-50 minutes until a skewer comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack until warm.
  • Prepare the syrup by combining honey, lemon juice, cloves, cinnamon, 125ml (1⁄2 cup) whiskey, and 60ml (1⁄4 cup) water in a saucepan. Heat over low heat until the honey melts. Increase heat to medium and bring to a boil. Stir occasionally for 8-10 minutes until slightly thickened. Take off the heat, stir in the remaining whiskey, and let cool for 5 minutes. Remove the cloves and cinnamon, keeping the cinnamon for later use.
  • Move the cake to a large-lipped serving plate. Drizzle with syrup and garnish with additional lemon slices and the set-aside cinnamon. Enjoy with extra yogurt on the side.

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