Print Options:

French Butter Cake with Lemon Glaze

Yields12 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr 30 mins

Cake
 1 cup Unsalted butter, room temperature
 2 cups Sugar
 1 tsp Vanilla
 4 Eggs, large
 1 cup Sour Cream
 2 cups San Antonio River Mill Brand® Sopaipilla Mix
Glaze
 3 ⅓ cups Powdered sugar, sifted
 ¼ cup Milk
 1 ½ tsp Vanilla
 4 tsp Lemon juice
 3 drops Yellow food coloring
1

PREHEAT oven to 350 °F.

2

GREASE and flour a 10-cup Bundt pan.

Cake
3

CREAM butter, sugar and vanilla in mixing bowl.

4

BLEND in eggs and sour cream, mix well.

5

ADD Sopaipilla Mix, slowly, blend until incorporated and batter is smooth

6

POUR batter into prepared pan.

7

BAKE 40-45 minutes or until toothpick comes out clean.

8

Immediately invert cake onto wire rack. COOL completely.

Glaze
9

BEAT powdered sugar, milk and vanilla until smooth.

10

ADD lemon juice and food coloring for a light yellow hue; blend until uniform in color.

11

DRIZZLE over cooled cake.

Nutrition Facts

Serving Size 1 slice

Servings 12

Subscribe to our emails!

We invite you to join our email list!

We would like to keep you posted on special offers and upcoming events at the Guenther House!

 

You have Successfully Subscribed!