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