Lemon Fiesta Cake
Don't be surprised if you start dancing after tasting this fluffy cake.
- 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
Turn the oven up to 325 F. While that's heating up, grease and flour a Bundt cake pan.
Cream 1/2 cup plus 2 tablespoons of the butter and 1 1/2 cups of the sugar until you've got a fluffy mixture. Add the eggs one at a time, making sure to beat the mix after each one. Blend in the lemon peel.
In another bowl, mix the flour, salt, baking soda and baking powder. Add that mix alternately with the buttermilk to the creamed butter mixture. Once it's all in there, add in the lemon extract and raisins.
Bake the pan in the preheated oven for 50 minutes, then let it cool for 5 minutes. Turn the cake out onto a serving plate, then prick it with a skewer or fork. Pour on the lemon topping.
Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat it up until the butter melts, then add the lemon juice. Spoon that stuff over the cake while it's still hot, and you're done.