The light tang of buttermilk , citrusy lemon and sweet, soft raisins all marry well in this especially delectable lemon drizzle cake.
What a gem! It's not often I'm this wowed by a cake, this impressed with a recipe. Comparing it to some other 5-star cakes is almost unfair. As if the cake isn't good enough on its own, the rich, buttery, sweet lemon glaze (which I gradually brushed on with a pastry brush) soaks in and transforms this into something celestial. The kind of cake that when you taste that first bite you close your eyes and sigh, "Mmmmm." (I'm not kidding) This cake is so good, so delicious, so perfect, that it almost defies description and it will probably sound trite when I try. It is fluffy, moist, light, buttery, lemony and pretty as a picture. A simply lovely lemon cake. I can't imagine making this cake any differently than how the recipe directs. I can only imagine that any change would change its perfection. Leave OUT the glaze? No! Frost with butter cream? Please don't! Don't fill it, don't frost it, don't add, take out or change anything. This is one of the best cakes, if made as the submitter directs, you'll ever eat. (Oh... I forgot. I did leave out the raisins. That was a good thing.) - 06 Jul 2010 (Review from Allrecipes US | Canada)
I have a very similar recipe for a lemon loaf (baked in the large loaf pan). We don't use the lemon extract or raisins and use more zest. Also, instead of the frosting, it's really good to combine about 3/4 cup each of fresh lemon juice and sugar to use as a glaze. When the cake comes out of the oven, let it cool for about 15 minutes, then poke it all over with the slender skewer and pour the glaze over. It will soak it up and it adds amazing flavor. Highly recommended. - 14 Mar 2003 (Review from Allrecipes US | Canada)
This cake is absolutely divine! Great texture, and even my BF who hates lemon loves this cake. I've made it twice now but instead of raisins I use fresh blueberries- so yummy! - 06 Feb 2011 (Review from Allrecipes US | Canada)