Italian seasoning, fresh veggies, and flavorful chicken thighs are slow cooked to perfection. A straightforward meal that can be prepared in the morning with little work and is ready and waiting for you when you return home from a long day.
| Servings: | 12 |
| Yield: | 1 bundt pan |
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
Instructions
- 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 Facts
| Calories | 389 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 335 mg |
| Sugars | 35 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I did omit the raisins. Didn’t sound appealing. Served with sliced strawberries and whipped cream. ..I will make this again, but double the zest and juice and try cake flour.
I made this cake today and it is incredibly delicious! It’s very light, moist, not overly sweet and is the ideal lemon-y flavor to suit our tastes. Because a piece on the bottom stuck to the pan and I was able to patch it successfully, I used a lemon frosting to cover up the ‘repair’ instead of the glaze. The baking time was perfect. I did not add raisins to the batter.
This recipe was okay. I found it to turn out a bit dry and not quite as sweet as I would have expected. The glaze is very nice though. Still on a search for more cake like texture.
Made the cake without raisins and it was lovely
Made this at work. It was awesome. I love lemon. It was so moist.
This cake was one of the best I’ve had. Always use real lemons. It makes all the difference. Thanks for the recipe.
The cake is 10 stars! I cut on sugar because we don’t like sweet things and used brown sugar instead of white. So my recipe had 1 cup brown sugar.
I loved the buttery lemon flavor that this bread imparts. It is moist with good texture.
Just delicious. My siblings and I really enjoyed it…
I was a little worried that this was going to be too lemony but it came out perfect. The only thing I did differently was omit the raisins.
Omitted raisins, used lemon emulsion in place of extract, and 2.5 tablespoons of grated rind. DEEEEE-licious.
Loved the cake it was light and totally delicious. I did however omit the raisins and added fresh blueberries. perfect summer cake
My cake sunk in the middle. Dont know why.
Overall it was a very delicious cake. It was soft and fluffy. For those who dislike lemon treats will surely love this cake. The only thing I would recommend is to not put flour on the bottom of your pan before baking the cake, simply go for oil or butter that way the cake won’t stick to the bottom of the pan. 🙂
I made these into 22 cupcakes, and instead of making the glaze, I used lemonade frosting. (The cupcakes had a very light lemon flavor, so if I were to make the recipe in the recommended Bundt pan, I’d use the glaze to intensify the flavor). I skipped the raisins (I’m not a fan), increased the lemon extract to a full teaspoon, used the zest from two lemons, and cut the sugar in half.
i added a bit more lemon juice, to give it a more sweet and sour vibe. but it was DELICIOUS!!
Absolutely delicious and easy to make it!
Very moist the best lemon cake I have very baked.
Really delicious! Made it for my mother and grandmother for Mother’s Day, and it was wonderful to have with coffee after our meal. I ended up making my own buttermilk by adding lemon juice to some milk, and I didn’t have any extract, so I used extra zest (I completely used 2 lemons). Wonderfully moist, and the glaze truly does soak into the cake to give it a lot more body and flavor!
I made this with gluten-free all purpose flour, 1:1. The gluten-free flour was my only change. I do not know what it would be like baked with regular all purpose flour. It was a very thick almost gooey batter with gluten-free flour. I did make the lemon soak with powdered sugar for more of an icing. It was a hit at work!
I made it according to the recipe with the exception of the raisins. If you love lemony desserts, you will love this. Perfect with your favourite cup of coffee or tea. I not only added the sauce on the hot cake, but also sifted some icing sugar just before serving! Everyone raved about the cake when I served it after Easter dinner. Yummmmmmmm!!!