Cake Central › Recipes › Lemon Fiesta Cake

Lemon Fiesta Cake

Light, lemony, fluffy and festive.

Lemon Fiesta Cake


  • 10 tablespoons butter 1 1/2 cups white sugar 3 eggs 1 tablespoon grated lemon zest 2 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk 3/4 teaspoon lemon extract 1/2 cup golden raisins   1/3 cup white sugar 1/3 cup butter 1 1/2 tablespoons water 2 tablespoons fresh lemon juice


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.

2 Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.

3 In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.

4 Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.

5 Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.


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Cake Central › Recipes › Lemon Fiesta Cake