Print Recipe

Lady Bird Johnson's Famous Lemon Cake

RG

Ingredients

Cake

  • 3/4 cup butter or margarine (at room temperature)
  • 1 1/4 cups granulated sugar
  • 8 egg yolks
  • 2 1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1 teaspoon lemon juice

Lemon Icing

  • 2 cups confectioners' sugar
  • 1/4 cup butter or margarine (at room temperature)
  • Grated rind of 1 lemon
  • Juice of 1 lemon
  • 2 teaspoons cream (or more, until spreading consistency)
  • Yellow food coloring, if desired


Instructions

  1. Cake: Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture.
  2. Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.
  3. Add vanilla extract, lemon rind and lemon juice; beat 2 minutes.
  4. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes.
  5. Double the icing recipe for a layer cake.
  6. Lemon Icing: Combine ingredients and beat, adding cream until desired consistency.

Serves 16.


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