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 tsp lemon extract
  • 1 tsp vanilla extract
  • Lemon Sauce (recipe follows)


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. Drizzle with Lemon Sauce to serve.

Lemon Sauce Ingredients:

  • 2 cups confectioners' sugar, sifted
  • 4 Tbsp melted butter
  • 1/2 cup fresh lemon juice


In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.

Makes 6 to 8

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