Lubys Cafeteria Lemon Sour Cream Cake Recipes

LUBY'S CAFETERIA LEMON SOUR CREAM CAKE

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.

LEMON SOUR CREAM CAKE

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.

LUBY'S CAFETERIA CHEESECAKE

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.

LUBY'S CAFETERIA'S LEMON SOUR CREAM CAKE RECIPE - (5/5)

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.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.