A simple and delicious cake made even more elegant when topped with berries and whipped cream.

• 1/2 pound or 2 sticks butter at room temperature
• 2 cups white sugar
• 4 eggs
• 1 tablespoon Woodford Reserve Bourbon
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk or sour cream

Preheat oven to 350 degrees. Grease a 10″ bundt pan very liberally with butter, then dust with flour.

Cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing in between each egg. Fold int eh lemon zest and bourbon. Sift together the flour, salt, baking powder and baking soda. Fold into the butter and sugar alternating with the buttermilk or sour cream.

Bake for 50 minutes or until a toothpick comes out clean.

FOR THE GLAZE:

• 4 tablespoons or 1/2 stick butter
• 3/4 cup sugar
• 3/4 cup Woodford Reserve Bourbon
• Dash vanilla

Combine the sugar and bourbon in a small pan and simmer until the sugar has dissolved. Add the butter and stir together until melted. Add a dash of vanilla.

Turn out the cake and pour the glaze over the top. Glaze will harden and crystallize.

FOR THE BERRIES:

• 1 quart strawberries, capped and sliced
• 1 pint blueberries
• 2 tablespoons sugar
• Splash of bourbon

Place strawberries in a medium bowl and sprinkle sugar over the top. Fold the sugar carefully into the berries and let them sit for 5 minutes. Add the blueberries and bourbon and blend together. Set aside.

FOR THE WHIPPED CREAM:

• 1/4 cup Woodford Reserve Bourbon
• 1/4 cup sugar
• 2 cups heavy whipping cream

Combine the bourbon and sugar together in a small saucepan and simmer until sugar is dissolved. Let the syrup cool.

Combine with very cold heavy cream. Whip to soft peaks.