Lady Bird Johnson's Lemon Cake

This beautiful Lemon Cake will be the star of your desserts! Oh…..Ms. Lady Bird….you out did yourself on this one! A Lemony Delight…….

Ingredients

¾ Cup Softened Butter

1 ¼ Cups Sugar

8 Egg Yolks

2 ½ Cups Flour

3 Teaspoons Baking Powder

¼ Teaspoon Salt

¾ Cup Milk

1 Teaspoon Vanilla Extract

2 t. lemon juice

1 Teaspoon Grated Lemon Rind

Directions

Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter. Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter.

LEMON GLAZE

Directions at tomatohero.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer