Lemon Fiesta Cake

Lemon Fiesta Cake

36

"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 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 39 Ratings

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Most helpful positive review

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

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 ...

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...

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...

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!

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...

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...

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...

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...

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 ...

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...