Rating: 4.5 stars 4.4
90 Ratings
  • 5 star values: 56
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

Servings:
12
Yield:
1 Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

389 calories; protein 5.3g; carbohydrates 56.7g; fat 16.4g; cholesterol 86.3mg; sodium 334.8mg. Full Nutrition
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