For an extra burst of lemon flavor, you can brush the cake with lemon syrup while it's still warm. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. To prevent the raisins from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter. Store the cake in an airtight container at room temperature for up to 3 days.
Lemon Fiesta Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS274
Transport your taste buds to a sun-drenched celebration with this Lemon Fiesta Cake. A light and airy crumb infused with bright lemon zest and studded with golden raisins, this cake promises a burst of citrus sunshine in every bite. Drizzled with a tangy lemon glaze, it's the perfect centerpiece for any festive occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol86 mg
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Fiber1 g
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Protein5 g
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Saturated Fat10 g
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Sodium335 mg
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Sugar35 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly. (Prep time: 5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter (10 tablespoons) and granulated sugar (1 1/2 cups) until light and fluffy. (Creaming time: 5-7 minutes)
03 Step
Recipe View Add the eggs one at a time, beating well after each addition. Blend in the grated lemon zest. (Mixing time: 2-3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the sifted flour, salt, baking soda, and baking powder. (Dry ingredient prep: 2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (Mixing time: 3-5 minutes). Stir in the lemon extract and golden raisins. (Folding time: 1 minute)
06 Step
Recipe View Pour the batter into the prepared Bundt pan and bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 50 minutes)
07 Step
Recipe View Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate. (Cooling time: 5 minutes)
08 Step
Recipe View While the cake is cooling, prepare the lemon glaze: In a small saucepan, combine the sugar (1/3 cup), butter (1/3 cup), and water (1 1/2 tablespoons). Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove from heat and stir in the fresh lemon juice. (Glaze prep: 5 minutes)
09 Step
Recipe View Prick the warm cake all over with a skewer or fork. Slowly pour the lemon glaze over the hot cake, allowing it to soak in. (Glazing time: 2 minutes)
10 Step
Recipe View Let the glazed cake cool completely before serving. (Final cooling time: 30 minutes)
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Albina Quitzon
Jun 15, 2025This is now my go-to recipe for lemon cake!
Ole Weber
Oct 25, 2023I loved the addition of golden raisins - they added a nice sweetness and texture.
Aiyana Kassulke
Aug 31, 2023The glaze is the perfect finishing touch - it makes the cake so moist and flavorful.
Thora Kiehn
Jul 17, 2023This cake is amazing! The lemon flavor is so bright and refreshing.