LEMON DRIZZLE CAKE

3 cups flour

2 tea. baking powder

1/8 tea. salt

1 cup butter, softened

2 ¾ cups sugar, divided

4 eggs

1 cup sour cream

1 tab. grated lemon peel

1 ½ cups raisins

1/3 cup lemon juice

In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, cream butter with 2 cups of the 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 greased and floured 10” tube pan. Bake at 350’ for 1 hour and 15 min. or until wooden pick inserted in center comes out clean. Cool 10 min. in pan on wire rack. Place on cake plate. In a small bowl, combine lemon juice and remaining ¾ cup sugar; blend well. Brush mixture on hot cake; cool.