Vanilla Butter Cake is tender, moist and buttery. Easy to make from scratch with simple ingredients. Original recipe courtesy of Land-O-Lakes. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Grease and flour 12-cup bundt or tube pan. Set aside. If using non-stick cooking spray, do not flour pan.
In medium-sized bowl, combine sugar and 3/4 cup butter. Beat at medium speed until creamy. Add sour cream, eggs, and vanilla. Beat until well combined.
Add remaining ingredients. Beat at low speed until well combined. Scrape bowl often.
Spoon batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
Cool 5-10 minutes. Invert onto serving plate. Cool completely before spreading with Lemon Cream Cheese Frosting.
In medium-sized bowl, stir together 1-1/2 cups powdered sugar and 1 tablespoon softened butter. Add enough milk for desired consistency. Whisk together. Drizzle over COOLED cake.
Lemon Cream Cheese Frosting
In medium sized bowl, combine softened cream cheese and softened butter with an electric mixer (or wooden spoon). Add 2 cups of confectioners sugar, lemon extract, 3 tablespoons of fresh lemon juice, and lemon zest.
Mix together with an electric mixer (or wooden spoon) until evenly combined.
Taste a sample. If desired, stir in remaining confectioners sugar TWO TABLESPOONS AT A TIME and remaining 1 tablespoon of fresh lemon juice. Repeat until satisfied with taste.
Frosting will be thick and spreadable.
TIP: To thin, microwave Lemon Cream Cheese Frosting on high for 5 seconds OR warm in a saucepan over low heat for 2-3 minutes. Spread “warm/thin” frosting over COOLED cake. The frosting will thicken as it cools.