Lemon Fiesta Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter 
• 1 cup buttermilk 
• 3  eggs 
• 2.5 cups flour all-purpose sifted
• 0.5 cup golden raisins 
• 0.8 teaspoon lemon extract 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.5 teaspoon salt 
• 1.5 tablespoons water 
• 0.3 cup sugar white

Equipment

• bowl
• sauce pan
• oven
• skewers
• kugelhopf pan

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
2. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy.
3. Add eggs one at a time beating after each addition. Blend in the lemon peel.
4. In a separate bowl, mix flour, salt, soda and baking powder.
5. Add flour mixture alternately with buttermilk to creamed butter mixture.
6. Add lemon extract and raisins.
7. 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.
8. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts.
9. Add lemon juice . Spoon over hot cake.