Creole Lemon Cake :
2 cups Butter or margarine softened
2 cups Sugar
6 Eggs
1/2 cup Lemon juice
3 tablespoons Grated lemon rind
3 3/4 cups All-purpose Flour
2 teaspoons Baking powder
4 cups Coarsely chopped walnuts
15 ounces Package golden raisins
1/4 cup Confectioners' sugar
Preheat oven to 325F.

Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in lemon juice and rind. Add mixture of flour, baking powder, walnuts and raisins; mix well. Spoon into greased and floured 10-inch (25-cm) fluted tube pan. Let stand for 10 minutes. Bake for 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake to wire rack to cool completely. Wrap with plastic wrap. Let stand for 24 hours. Place on cake plate. Sift confectioners' sugar over top.
May wrap in brandy-soaked cloth and store in covered container for up to 2 weeks.
[boy ,I love that brandy bit !] 
 

Classic Lemon Cake
Simple to make, sweet with tea, and it keeps well. 
4 Eggs
1 cup Butter
1 cup Sugar
1 cup Self-rising flour (sifted)
3 tablespoons  Icing sugar
Juice of 2 Lemons
 Cream sugar and butter together. Add the beaten eggs and sifted flour. Spoon into an 8 x 8 or 9 x 9 square or round pan.
Bake at 400F for 50 minutes.
Bring lemon juice and icing sugar to a boil.
Pour the hot lemon mixture over the cake when you remove the cake from the oven. Cool in pan.
 

Greek Lemon Glaze
 Lemons are a great favorite in Greece and they use them in a variety of recipes.
The combination of tart and sweet makes the lemon and ideal candidate for desserts.
This multipurpose glaze is great on cake, ice cream, and many other treats.
Smooth Lemon Glaze 
3/4 cup Sugar
2 Tablespoons Cornstarch
1/4 teaspoon Salt
2 Tablespoons Grated lemon rind (Zest)
1 Tablespoon Butter (soft)
1/3 cup Lemon juice (freshly squeezed)
 Start by mixing the sugar, cornstarch and salt with 3/4 cup of water in a saucepan (equal to the sugar); mix well.
Bring to a rolling boil; boil for 1 minute, stirring constantly taking care that the mixture does not burn. Remove from heat. Add the lemon rind (zest) and butter; gradually stir in lemon juice. Allow to cool thoroughly. Enjoy!