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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light, lemony, fluffy and festive. Ingredients:
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 |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
2. 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. 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. 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. 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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