Lemon-Whisky Cake
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
  • 1 large lemon
  • 125ml (1/2 cup) whisky
  • Melted butter, to grease
  • 185g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 3 eggs, separated
  • 225g (1½ cups) self-raising flour, sifted
  • 170g (1 cup) sultanas
  1. Zest the lemon. Combine the lemon zest, sultanas and whisky in a bowl. Cover and set aside for at least 2 hours or overnight to soak. Strain the whisky and put to the side.
  2. Preheat oven to 160°C. Brush a 20 cm loaf cake pan with melted butter to lightly grease. Line the base and side with baking paper.
  3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition until combined.
  4. Add the flour, sultanas, and whisky mix, and stir until just combined.
  5. Whisk the egg whites in a clean, dry bowl until firm peaks form. Add to the flour mixture and fold to combine.
  6. Pour the mixture into the prepared pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted in the centre comes out clean.
  7. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.
Recipe by Australian Flavours at https://australianflavours.com.au/recipes/lemon-whisky-cake/