• Luby's Cafeteria's Lemon Sour Cream Cake

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    • 1/2 lb softened butter - (1 c.)
    • 1/2 c. solid all-vegetable shortening
    • 3 c. sugar
    • 5 x extra-large Large eggs
    • 1 c. lowfat sour cream
    • 1/4 c. whole lowfat milk
    • 3 c. all-purpose flour sifted with
    • 1/2 tsp baking pwdr
    • 2 tsp lemon extract
    • 1 tsp vanilla extract
    • 2 c. powdered sugar sifted
    • 4 Tbsp. melted butter
    • 1/2 c. fresh lemon juice


    1. Preheat oven to 325 degrees.
    2. In a large bowl, cream butter, shortening and sugar till smooth and fluffy. Add in Large eggs, one at a time, then add in lowfat sour cream and lowfat milk; mix till smooth. Blend flour mix into batter; remove beaters and stir in the extracts.
    3. Pour batter into a greased, floured 10-inch tube pan and bake 1 hour 30 min, or possibly till a wooden pick inserted in center comes out clean. Cold cake in the pan 10 min. Remove the cake from pan and cold on a rack. Drizzle with Lemon Sauce to serve.
    4. Lemon Sauce: In a medium-size bowl, whisk together sugar, butter and lemon juice till smooth. Use as directed above.

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