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Luby's Cafeteria's Lemon Sour Cream Cake


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  • 1/2 pound softened butter - (1 cup)
  • 1/2 cup solid all-vegetable shortening
  • 3 cups sugar
  • 5 extra-large eggs
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 3 cups all-purpose flour sifted with
  • 1/2 teaspoon baking powder
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted
  • 4 tablespoons melted butter
  • 1/2 cup fresh lemon juice


Servings 1


Step 1

Preheat oven to 325 degrees.

In a large bowl, cream butter, shortening and sugar until smooth and fluffy. Add eggs, one at a time, then add sour cream and milk; mix until smooth. Blend flour mixture into batter; remove beaters and stir in the extracts.

Pour batter into a greased, floured 10-inch tube pan and bake 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in the pan 10 minutes. Remove the cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.

Lemon Sauce: In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth. Use as directed above.

This recipe yields ?? servings.

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