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Ingredients
| salted butter: 10 Tbl |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| lemon zest: 1 Tbl |
| all-purpose flour (sifted): 2 1/2 cups |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| baking powder: 1 tsp |
| buttermilk: 1 cup |
| lemon extract: 3/4 tsp |
| golden seedless raisins (not packed): 1/2 cup |
| granulated sugar: 1/3 cup |
| salted butter: 1/3 cup |
| water: 1 1/2 Tbl |
| lemon juice: 2 Tbl (fresh) |
Lemon Fiesta Cake
Credit: AllRecipes
User rating:
"Light, lemony, fluffy and festive."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
- 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.
- 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.
- 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.
- 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.