"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sour Cream Lemon Cake Recipe

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This recipe for Sour Cream Lemon Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 pkg. Duncan Hines Cake Mix

1 c. sour cream

3 eggs

1 (18 oz) jar apricot preserves

1 pint fresh strawberries

Two 9" layer pans


1. Heat oven to 350 F. Grease and flour pans.

2. Combine in large bowl and mix at medium speed for 2 minutes; Duncan Hines Lemon Cake Mix, 1 cup water, 1 cup sour cream, 3 eggs.

3. Bake for 3035 minutes. Cake is done when toothpick inserted in center comes out clean

4. Cool in pan on rack for 15 minutes. Remove from pan and cool completely.

5. Refrigerate for 1 hour (for ease in splitting layers).


1. Press preserves through a sieve.

2. Slice each chilled layer in half making 4 thin layers.

3. Place first layer on plate. Spread 3 T. of smooth preserves on top. Repeat layering with preserves, leaving top plain.

4. Top cake with strawberry slices. Brush remaining preserves thinly over strawberries and sides of cake.




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