Hot toddy weather seems to be here to stay this winter. It seemed only natural to me to create a bundt cake inspired by the honey lemon bourbon beverage.  The perfect slice to complement hot tea, hot toddy, or hot company.

Hot Toddy Bundt Cake
adapted from Taste of Home

Cake
1 cup butter, softened
zest of two lemons
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons bourbon

Glaze
juice of 2 lemons
1 teaspoon honey
1 teaspoon bourbon
2 cups confectioners’ sugar (maybe more)

In a bowl, cream butter. Gradually beat in sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, beating after each egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and bourbon. Beat just until blended. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1 hour and 25 minutes. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Whisk together glaze ingredients. Using a pastry brush, coat the surface with glaze. Repeat every ten minutes or so to build up a sweet layer (think of it like basting). If you do not have the time or patience, thicken the glaze with additional confectioners’ sugar to make a frosting for spreading over the top.