Recipe: luby’s lemon sour cream cake
Luby’s Lemon Sour Cream Cake
1 cup softened butter
1/2 cup solid all-vegetable shortening
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
Lemon Sauce (recipe follows)
Preheat oven to 325 degrees F.
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, mixing until smooth. Blend flour mixture into batter with a rubber spatula, stir in the extracts.
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. Cool cake in the pan 10 minutes. Remove the cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.
2 cups confectioners’ sugar, sifted
4 tablespoons melted butter
1/2 cup fresh lemon juice
In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.