Festive Lemon Cake Recipes

LEMON FIESTA CAKE

Steps:

• 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.

FESTIVE LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in lemon juice until well blended.
• Add eggs, one at a time, beating thoroughly after each addition.
• Sift together flour, baking powder and salt.
• Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour.
• Pour into a greased 12 cup Bundt pan.
• Bake in a 350 degree F oven for 50-60 minutes, or until cake springs back at the touch of a finger and slightly leaves the sides of the pan.
• Cool in the pan five minutes, invert and cool on a rack.
• Lemon Glaze: Blend confectioner's sugar with lemon juice.
• Drizzle over cake.