Lady bird johnson’s lemon cake!!!
This beautiful Lemon Cake will be the star of your desserts!
I made this after the holidays while my parents were still here. We liked this, but it was a bit dry. I think I will cut 5 minutes off bake time.
There is just something about lemon cake that is so satisfying. The citrusy lemon zest doubles down on the butter and sugar in the recipe, making a delicious and perfect year-round treat. Adding a hot cup of tea and you’ve got perfect afternoon snack, but this cake also shines as an after-dinner dessert.
Ingredients
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind
LEMON GLAZE
2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Fresh lemon flavor
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.
