Luby's Cafeteria Lemon Sour Cream Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A rich and lovely cake with a little citrus zing courtesy of We Love Recipes for fans of cafeteria cuisine. Ingredients:
1 cup softened butter |
1/2 cup crisco |
3 cups granulated sugar |
5 extra-large eggs |
1 cup sour cream |
1/4 cup whole milk |
3 cups flour, sifted with |
1/2 teaspoon baking powder |
2 teaspoons lemon extract |
1 teaspoon vanilla extract |
2 cups confectioners' sugar, sifted |
4 tablespoons melted butter |
1/2 cup fresh lemon juice |
Directions:
1. Preheat oven to 325°F.
2. In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
3. Add eggs, one at a time, then add sour cream and milk, mixing until smooth.
4. Blend flour mixture into batter with a rubber spatula, stir in the extracts.
5. Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean.
6. Cool cake in the pan 10 minutes.
7. Remove the cake from pan and cool on a rack.
8. Lemon Sauce:.
9. In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
10. Drizzle over cake just prior to serving.
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