1 cup butter
2 3/4 cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon extract
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon zesting
1 1/2 cups raisins
1 1/2 cups golden raisins
1 1/2 teaspoons lemon zesting
2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter, sugar, flour, lemon extract, cinnamon, vanilla, lemon zesting, and raisins. Beat in the flour mixture alternately with the lemon zest, lemon zest, and lemon zest. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pans. Remove from oven and allow to cool completely. Cut into squares or balls. Garnish with lemon zest and lemon zest.
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