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My review
Lemon Fiesta Cake
Marsha
"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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Ingredients
servings 389 calsOriginal recipe yields 12 servings (1 Bundt pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 389 calories; 16.4 g fat; 56.7 g carbohydrates; 5.3 g protein; 86 mg cholesterol; 335 mg sodium. Full nutrition
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Reviews
Read all reviews 5663 Ratings
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Most helpful positive review
7/6/2010
What a gem! It's not often I'm this wowed by a cake, this impressed with a recipe. Comparing it to some other 5-star cakes is almost unfair. As if the cake isn't good enough on its own, the ric...
Most helpful critical review
6/23/2011
I wanted to like this cake. It's easy and pretty.. but not very lemony and not very sweet. I left out the raisins and added blueberries - the blueberries were fresh and ripe and very sweet, but ...
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Most positive
Least positive
Newest
7/6/2010
What a gem! It's not often I'm this wowed by a cake, this impressed with a recipe. Comparing it to some other 5-star cakes is almost unfair. As if the cake isn't good enough on its own, the ric...
3/14/2003
I have a very similar recipe for a lemon loaf (baked in the large loaf pan). We don't use the lemon extract or raisins and use more zest. Also, instead of the frosting, it's really good to com...
2/6/2011
This cake is absolutely divine! Great texture, and even my BF who hates lemon loves this cake. I've made it twice now but instead of raisins I use fresh blueberries- so yummy!
1/1/2011
I have made this cake twice (without raisins) and each time it has come out delicious. First time I baked as directed in a square pan (did not make the glaze) and my family loved it. Second ti...
5/19/2008
Very good cake, very moist! I made into 2 squares and stacked the squares (instead of the bundt). Poked holes all in and used glaze that was suggested in recipe. I thought it was delicious but h...
6/29/2006
I did not add the lemon extract or the raisins, and I glazed it with only lemon juice and sugar, combined and heated. I garnished with fresh lemon zest and hubby asked where the icing was! Oh w...
8/8/2010
This came out a bit crusty and heavier than I would have liked. That said, it was very tasty and a big hit. People kept asking what the spicing they were tasting was. I'm guessing that was th...
3/22/2000
I made this cake for my mother's birthday and it was wonderful. The golden raisins really go well with the lemon. Even though I didn't use all of the lemon topping on the cake (my mother is di...
6/23/2011
I wanted to like this cake. It's easy and pretty.. but not very lemony and not very sweet. I left out the raisins and added blueberries - the blueberries were fresh and ripe and very sweet, but ...