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Preheat the oven to 350°F. Generously butter and flour a 12 cup Bundt pan or spray with baking spray.
In a small bowl, whisk together the eggs, yolks, oil, vanilla, lemon zest, honey and 1/2 of the buttermilk, set aside. Sift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients.
Toss the chunks of butter into the flour mixture and add the remaining buttermilk. Mix on medium high for 2-3 minutes to aerate the batter. Scrape the bowl and the beater. With the mixer running, add the egg mix in 3 batches, scraping the bowl between each addition.
Pour the batter into the prepared pan. Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes.
While the cake bakes, make the glaze. Put the butter, water, sugar and honey in a small saucepan. Bring the mixture to a boil, reduce to a simmer and cook 5 minutes, stirring constantly. Remove the pot from heat and stir in the whiskey.
As soon as the cake comes out of the oven and while it's still in the pan, generously brush the cake with some of the glaze. Cool in the pan for 15 minutes to allow the glaze to absorb and for the cake to set. Turn the cake out onto a clean baking sheet.
Brush the entire top and sides of the cake with glaze, allow the glaze to absorb and repeat brushing until all the glaze is used up. Any glaze that drips onto the pan can be picked up with the brush and brushed back onto the cake.
Allow the cake to cool completely. Wrap in plastic wrap and set aside for 1 day to allow the flavors to develop.