Lemon Fiesta Cake - Anitha Shenoy
Recipe:
Recipe:
10 tablespoons butter1 1/2 cups white sugar3 eggs1 tablespoon grated lemon zest2 1/2 cups sifted all-purpose flour1/2 teaspoon salt1/2 teaspoon baking soda1 teaspoon baking powder1 cup buttermilk3/4 teaspoon lemon extract1/2 cup golden raisins1/3 cup white sugar1/3 cup butter1 1/2 tablespoons water2 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.
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.
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