Luby'S Cafeteria Lemon Sour Cream Cake

• Cake
• 1 cup softened butter
• 1/2 cup Crisco
• 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. Preheat oven to 325u0b0F.
2. 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, stir in the extracts.
5. 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.
6. Cool cake in the pan 10 minutes.
7. Remove the cake from pan and cool on a rack.
8. Lemon Sauce:
9. In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
10. Drizzle over cake just prior to serving.

cake, butter, crisco, granulated sugar, eggs, sour cream, milk, flour, baking powder, lemon, vanilla, lemon sauce, sugar, butter, lemon juice

Taken from www.food.com/recipe/lubys-cafeteria-lemon-sour-cream-cake-139566 (may not work)