Lemon Fiesta Cake recipe

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Ingredients

10 tablespoons butter
1 ½ cups white sugar
3 eggs
1 tablespoon grated lemon zest
2 ½ cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
¾ teaspoon lemon extract
½ cup golden raisins
⅓ cup white sugar
⅓ cup butter
1 ½ tablespoons water
2 tablespoons fresh lemon juice

Nutrition Info

389.2 calories
carbohydrate: 56.7 g
cholesterol: 86.3 mg
fat: 16.4 g
fiber: 1 g
protein: 5.3 g
saturatedFat: 9.9 g
servingSize: -
sodium: 334.8 mg
sugar: 35.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 Bundt pan

Recipe Note

You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.

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