Lemon Drizzle Cake

3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
2-3/4 cup sugar, divided
4 eggs
1 cup sour cream
1 tablespoon lemon peel, grated
1-1/2 cups white raisins
1/3 cup lemon juice

Preheat oven to 350F. In medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream but ter with 2 cups of sugar until light and fluffy. Add eggs, beat well. Stir in flour mixture alternately with sour cream; blend well. Stir in lemon peel and raisins. Pour batter into a prepared bundt pan. Bake 75 minutes or until toothpick inserted into center of cake comes out clean. Cool 10 minutes on a wire rack. Place cake an serving dish. In a small bowl, combine lemon juice and remaining sugar, blend well. Brush mixture on hot cake. Cool before serving.

Serves 12-15

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Cajun Country -- New Iberia, Louisiana