French Butter Cake
French Butter Cake

French Butter Cake

September 29, 2016

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 12 servings


2 cups San Antonio River Mill Brand® Sopaipilla Mix

2 cups sugar

1 tsp vanilla extract

1 cup sour cream

1 cup butter, softened

4 eggs, large

3 cups powdered sugar, sifted

1/4 cup milk

1 1/2 tsp vanilla

4 tsp lemon juice


1Preheat oven to 350˚F. Oil and flour a 12 cup Bundt pan or 8 mini-Bundt pans. Hint: Non-stick vegetable spray with flour or vanilla wafer crumbs work well.

2Combine sugar, butter and vanilla then blend in eggs and sour cream; Mix well.

3Add Sopaipilla gradually while mixing until batter is smooth.

4Pour into prepared pan; for mini-Bundt pans, pour about 2/3 cup batter into each pan.

5Bake about 40 to 45 minutes (20 to 23 minutes for mini-Bundt cakes) or until toothpick inserted into center comes out clean; remove from oven.

6Remove cake(s) from pan immediately by carefully inverting onto wire rack. Cool completely; cooled cake can be dusted lightly with powdered sugar, glazed with Lemon Glaze and garnished with lemon zests or decorated with fresh fruit.

7For lemon glaze; beat powered sugar, milk and vanilla until smooth.

8Add lemon juice and just enough food coloring for a light yellow color; blend until uniform in color.

9Evenly drizzle lemon glaze on cake.


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