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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