How to Make Lemon Fiesta Cake - A Step-by-Step Guide

When it comes to bright, refreshing flavors, few things can beat the zesty tang of lemon. From savory dishes to sweet treats, lemon has a way of livening up any recipe it's added to. And when it comes to desserts, there's no better way to showcase this versatile citrus fruit than in a Lemon Fiesta Cake.

This delightful cake is a true celebration of lemon, with layers of fluffy lemon-infused cake, zesty lemon curd filling, and a creamy lemon buttercream frosting. It's the perfect desse...

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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

Information

  • Servings: 12
  • Yield: 1 bundt pan

  • 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.
  • Nutrition

    389 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 86mg
    • Sodium: 335mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 66mg
    • Iron: 2mg
    • Potassium: 130mg