Whiskey Cake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Butter a bundt pan and dust with bread crumbs.
3. 3
   In a mixer fitted with a paddle, beat butter, 1 1/4 cups sugar and lemon zest until fluffy and fragrant.
4. 4
   Beat in vanilla and 2 eggs.
5. 5
   Add remaining eggs.
6. 6
   Beat again.
7. 7
   Sift together the flour, baking powder and salt.
8. 8
   Add half the mixture to the batter and mix on low speed until just incorporated.
9. 9
   Add remaining mixture and mix again until almost smooth; the rest must be done by hand using a spatula.
10. 10
    Scrape the batter into the bundt pan.
11. 11
    Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
12. 12
    Meanwhile, combine remaining 1/2 cup sugar with 1/3 cup water in a saucepan.
13. 13
    Boil until bubbles grow small and make fine snapping sounds, about 3 minutes.
14. 14
    Remove from the heat and let cool.
15. 15
    Stir in the whiskey.
16. 16
    When the cake is done, let it cool for a few minutes.
17. 17
    Unmold onto a serving plate with a lip.
18. 18
    (The whiskey may pool at the base.)
19. 19
    Pierce the top of the cake in about 20 places with a skewer, then pour the whiskey syrup over it.
20. 20
    Once the cake is cool, cover with plastic wrap.
21. 21
    This cake is best served the next day.