It is fluffy, moist, light, buttery, and lemony. A simply lovely lemon cake.. It’s not often I’m this wowed by a cake, this impressed with a recipe. This kind of cake that when you taste that first bite you close your eyes and sigh, “Mmmmm.” (I’m not kidding) This cake is so good, so delicious, so perfect, that it almost defies description and it will probably sound trite when I try. I can’t imagine making this cake any differently than how the recipe directs. I can only imagine that any change would change its perfection. Leave OUT the glaze? No! Frost with butter cream? Please don’t! Don’t fill it, don’t frost it, don’t add, take out or change anything. This is one of the best cakes, if made as the submitter directs, you’ll ever eat. 🙂
Light and Delicious Lemon Fiesta 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
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.
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