Hot toddy lemon cake
Indulge in the warmth of a Hot Toddy Lemon Cake! This recipe combines zesty lemon juice, aromatic cardamom, and a hint of whiskey, creating a moist and flavorful dessert. Sweetened with honey and sugar, and enhanced by a touch of cinnamon and garlic, this cake brings comfort and delight in every bite. Perfect for cozy evenings and special occasions!
- 14 Apr 2024
- Cook time 50 min
- Prep time 35 min
- 12 Servings
- 10 Ingredients
A Hot Toddy Lemon Cake brings together the comforting, warming flavors of a classic hot toddy with the zestiness of lemon in a delightful dessert. This recipe combines unique ingredients such as whiskey, honey, and cardamom, for a cake that's sure to be a hit at any gathering or as a cozy treat on a chilly evening.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
- In a small saucepan, combine the lemon juice, garlic cloves, and the cinnamon stick.
- Bring the mixture to a gentle simmer over medium heat.
- Let it simmer for about 10 minutes to infuse the flavors.
- Strain the mixture to remove the garlic and cinnamon stick, and let it cool to room temperature.
- In a medium bowl, whisk together the sugar, salt, and ground cardamom until well combined.
- In a large bowl, whisk together the olive oil, eggs, and honey until fully incorporated.
- Gradually add the cooled lemon juice infusion and whiskey, whisking continuously to combine.
- Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to over-mix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar or serve as is.
- Slice and enjoy!
Tips:
- Use fresh lemon juice: Fresh lemon juice will provide the best flavor and acidity for this cake. Avoid bottled lemon juice for optimal taste.
- Room temperature ingredients: Ensure that eggs and honey are at room temperature before mixing. This helps achieve a smoother batter and a better rise.
- Do not overmix: Mix the batter until just combined to avoid a dense texture. Overmixing can cause the cake to be tough.
- Let the cake rest: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a cooling rack. This helps the cake set and makes it easier to handle.
- Infuse flavors: If you'd like a deeper infusion of the cinnamon and cardamom flavors, consider steeping them in the olive oil for a few minutes before mixing the rest of the ingredients.
- Use quality whiskey: Opt for a good-quality whiskey, as its flavor will significantly impact the taste of the cake.
This Hot Toddy Lemon Cake is not just an ordinary lemon cake – it's a sophisticated fusion of sweet and spicy flavors that pay homage to the beloved hot toddy. With its moist texture and aromatic spices, it will surely become a favorite. Serve it warm or at room temperature, and enjoy the intricate symphony of tastes with each bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 1.87g | 1% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.37g | 1% |
| Sugar 36g | 38% |
| Fat | |
| Fat 22g | 25% |
| Saturated 3.23g | 11% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 22ug | 3% |
| Choline 45mg | 8% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.08mg | 0% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 27mg | 29% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 15mg | 1% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 100mg | 3% |
| Selenium, Se 4.30ug | 8% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 0.23mg | 2% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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