A traditional whiskey cake with a fun sour twist making it a cocktail of a dessert you'll love all summer long.
Preheat oven to 330 degrees. Prepare 3 9-inch round cake pans by greasing with baking spray and lining the bottom with parchment paper.
In the bowl of a stand mixer (or large mixing bowl), using the whisk attachment, whip the butter on medium-high speed for two minutes. Gradually add the sugar with the mixer going and cream together until light and fluffy, about 5-6 minutes. Add in the eggs, one at a time and mix until combined between each addition.
Reduce the speed to low and add in the flour, mix until combined. Beat in the baking powder, baking soda and salt. Mix on low until just combined. Add in the sour cream, vegetable oil, vanilla extract and whiskey. Beat until incorporated.
Divide batter evenly into prepared pans and bake cakes until a tester inserted into the middle comes out almost clean, about 25-30 minutes.
Remove cake from oven and let cool completely.
Place the cream and powdered sugar in a mixer bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until it is has thickened and soft peaks form (about 3-5 minutes).
Combine lemon curd with a splash (or two) of whiskey Mix together to thin the curd, making it easier to drizzle on cake.