Name: Lemon Fiesta Cake
Yield: 12
Ingredients: Butter - 10 tablespoons; White sugar - 1 ½ cups; Eggs - 3; Grated lemon zest - 1 tablespoon; Sifted all-purpose flour - 2 ½ cups; Salt - ½ teaspoon; Baking soda - ½ teaspoon; Baking powder - 1 teaspoon; Buttermilk - 1 cup; Lemon extract - ¾ teaspoon; Golden raisins - ½ cup; White sugar - ⅓ cup; Butter - ⅓ cup; Water - 1 ½ tablespoons; Fresh lemon juice - 2 tablespoons

Recipe information

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Ingredients for - Lemon Fiesta Cake

1. Butter - 10 tablespoons

2. White sugar - 1 ½ cups

3. Eggs - 3

4. Grated lemon zest - 1 tablespoon

5. Sifted all-purpose flour - 2 ½ cups

6. Salt - ½ teaspoon

7. Baking soda - ½ teaspoon

8. Baking powder - 1 teaspoon

9. Buttermilk - 1 cup

10. Lemon extract - ¾ teaspoon

11. Golden raisins - ½ cup

12. White sugar - ⅓ cup

13. Butter - ⅓ cup

14. Water - 1 ½ tablespoons

15. Fresh lemon juice - 2 tablespoons

How to cook deliciously - Lemon Fiesta Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.

2. Stage

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. Stage

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. Stage

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. Stage

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.