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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

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


  1. Heat oven to 325 degrees F.
  2. Cake: 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.
  5. Stir in the extracts.
  6. Pour into a greased and floured 10-inch tube pan and bake for 1 hour 30 minutes or until a tester inserted in center comes out clean.
  7. Cool cake in the pan 10 minutes.
  8. Remove the cake from pan and cool on a rack.
  9. Drizzle with Lemon Sauce to serve.
  10. Lemon Sauce: In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.

Source: Luby's Cafeteria in Texas

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