Lemon Fiesta Cake

admin 25/04/20 Recipes


1 Bundt pan

Prep Time


Cook Time



10 tablespoons: butter

1 1/2 cups: white sugar

3: eggs

1 tablespoon: grated lemon zest

2 1/2 cups: sifted all-purpose flour

1/2 teaspoon: salt

1/2 teaspoon: baking soda

1 teaspoon: baking powder

1 cup: buttermilk

3/4 teaspoon: lemon extract

1/2 cup: golden raisins


1/3 cup: white sugar

1/3 cup: butter

1 1/2 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.


Calories: 389 kcal

Carbohydrates: 56.7 g

Cholesterol: 93 mg

Fat: 16.4 g

Fiber: 1 g

Protein: 5.3 g

Sodium: 335 mg

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