Bourbon cake

Yield: 10 Servings

Measure Ingredient
\N \N For The Cake
2½ cup Cake flour
¾ teaspoon Baking soda
¾ teaspoon Baking powder
½ teaspoon Salt
2 \N Sticks unsalted butter
\N \N Softened
1½ cup Sugar
4 \N Egg yolks, room temp
1 large Egg room temp
\N \N Juice of 1 lemon
¾ cup Sour cream
\N \N For the syrup
¼ cup Sugar
1½ ounce Bourbon
\N \N For the Frosting
2 cups Heavy whipping cream
3 tablespoons Sugar


1. Preheat oven to 350 F. 2. butter and flour two 9 inch springform cake pans. 3. In a large bowl, sift flour together with baking soda, baking powder and salt. 4. With a hand mixer, cream butter together with sugar until fluffy and light. 5.Add egg yolks, one at a time, then the whole egg. Fold in lemon juice, zest and sour cream by hand until smooth. 6. Divide mixture evenly between two pans. Bake 35 to 40 minutes or until cake test done. 7. Let cakes cool for 10 minutes, then turn out on a rack to cool completely. 8.

For syrup, melt sugar and bourbon in a small saucepan over low heat, stirring until well blended. 9. Cut each cake in half horizontally.

Brush each layer with syrup. 10. For frosting whip the cream, gradually adding sugar by the tablespoon until stiff. 11. Spread first layer with cream, top with another cake layer and repeat. Frost the last layer with remaining cream and garnish with fresh sun and cornflowers if desired Source HomeStyle Mag. Sept issue submitted by marina

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