Light, lemony, fluffy and festive.

Lemon Fiesta Cake

Ingredients

  • 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
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  • 1/3 cup white sugar
  • 1/3 cup butter
  • 1 1/2 tablespoons water
  • 2 tablespoons fresh lemon juice

Instructions

    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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