Grease a bundt pan with lots of butter. Preheat oven to 350 degrees.
In a medium sized bowl, sift the baking mix, baking powder, baking soda, salt and pudding mix three times (or use a triple sifter once). Mix in lemon zest. Set aside.
Combine rice milk, sour cream, whiskey and lemon juice. Set aside.
Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 minute. Add in the walnut oil, mix for 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.
Add egg, blend for 30 seconds. Scrape bowl. Add vanilla.
With the mixer on low, add about half of the dry ingredients. When incorporated, add half of the rice milk mixture. Then half of what is remaining of the dry, then the rest of the rice milk, ending with the remaining dry. In other words alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.
Bake at 350 degrees, for 50 minutes.
For the glaze: In a small pot, combine the sugar, butter, salt, lemon zest, cloves, lemon juice and whiskey. Cook over low heat, stirring at times, until the butter melts and the sugar dissolves, about 4 minutes. Remove cloves.
Poke holes in the still warm cake with a skewer or a piece of raw spaghetti. Keeping the cake in the bundt pan, pour the glaze all over the cake. Let cool in pan, then remove.
