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Ingredients

10 tablespoons butter 1 ½ cups white sugar 3 eggs 1 tablespoon grated lemon zest 2 ½ cups sifted all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk ¾ teaspoon lemon extract ½ cup golden raisins ⅓ cup white sugar ⅓ cup butter 1 ½ tablespoons water 2 tablespoons fresh lemon juice

Nutrition Info

389.2 calories carbohydrate: 56.7 g cholesterol: 86.3 mg fat: 16.4 g fiber: 1 g protein: 5.3 g saturatedFat: 9.9 g servingSize: - sodium: 334.8 mg sugar: 35.3 g transFat: : - unsaturatedFat: : -

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.

1 Bundt pan

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.