Lady Bird Johnson's Famous Lemon Cake Ingredients
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
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
Cake: Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks
until light and lemon-colored; blend into creamed mixture.
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.
Add vanilla extract, lemon rind and lemon juice; beat 2 minutes.
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.
Double the icing recipe for a
Lemon Icing: Combine ingredients and beat, adding cream until desired consistency.
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1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.