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French Butter Cake

Yields12 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

French Butter Cake

 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 each - eggs, large
Lemon Gaze
 3 cups - powdered sugar, sifted
 ¼ cup - milk
 1 ½ tsp - vanilla
 4 tsp - lemon juice
 yellow food coloring

Preheat 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.


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


Add Sopaipilla gradually while mixing until batter is smooth.


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


Bake 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.


Remove 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.

Lemon Glaze

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


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


Evenly drizzle lemon glaze on cake.

Nutrition Facts

Servings 12