Lubys Cafeterias Lemon Sour Cream Cake Recipe 55

Steps:

• Preheat oven to 325°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.
• Lemon Sauce:.
• In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
• Drizzle over cake just prior to serving.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• For crust, in a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter.
• Mix well.
• Press mixture onto bottom and 1 inch up sides of 9-inch springform pan.
• Bake 10 minutes or until golden brown.
• Cool completely.
• In a large bowl, beat together cream cheese and sugar until creamy.
• Add eggs, one at a time, mixing well after each addition.
• Add sour cream, flour, vanilla and lemon juice.
• Mix just until well blended; do not overmix.
• Pour into crust.
• Bake 30-35 minutes or until almost set.
• Cool completely on wire rack.
• Refrigerate at least 2 hours.
• Garnish with fruit, if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.