Lemon Fiesta Cake

Ingridients

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

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.