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1
Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
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2
Cover with plastic wrap and leave to soak overnight.
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3
When ready to prepare the cake, lightly butter a 7-inch square cake pan.
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4
Line the base with parchment paper.
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5
Preheat the oven to 350u00b0F.
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6
Place the butter in the bowl of an electric mixer (or mix by hand).
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7
Beat the butter until creamy.
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8
Add the sugar and continue beating until the mixture is light and creamy.
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9
Add the egg yolks and beat them into the mixture one at a time.
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10
Remove the lemon zest from the raisin and whiskey mixture.
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11
Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
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12
Gently stir into the mixture.
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13
In another bowl, whisk the egg whites until stiff.
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14
Fold them into the egg and sugar mixture alternately with the flour.
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15
Don't overmix.
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16
Transfer the batter to the prepared pan and smooth the surface.
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17
Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
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18
Remove from the oven and let sit for about 10 minutes.
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19
Turn out onto a cake rack set over a plate so that the cake is upside down.
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20
Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
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21
Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.
