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Lady Bird Johnson's Famous Lemon Cake

recipe at a glance
Rating: 4/5 4 stars
5 reviews

ready in: 1-2 hrs
serves/makes:   16
  

recipe id: 35692

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ingredients

3/4 cup butter or margarine (at room temperature)
1 1/4 cup 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)
1 lemon, grated rind only
1 lemon, juiced
2 teaspoons cream (or more, until spreading consistency)
yellow food coloring, if desired

directions

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 frosting recipe for a layer cake.

Lemon Icing: Combine ingredients and beat, adding cream until desired consistency.

added by

DFW

nutrition

323 calories, 15 grams fat, 46 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of 2 star votes on this recipe
120%
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com
Member since:
Feb 28, 2008





REVIEW: recipe rating
My new favorite cake! Very moist and good lemony flavor. I made it for my sisters baby shower and there wasn't a crumb left.


Guest at CDKitchen.com




REVIEW: recipe rating
I made this cake to go with a cheesecake (like The Cheesecake Factory) and it is great. It doesn't need any frosting or anything. I tasted the cake after I leveled it and it was so moist. My family is loves it and so do I. This is my favorite lemon cake recipe and I will definitely be making it again.


Guest at CDKitchen.com




REVIEW: recipe rating
followed directions exactly. Found the cake dry and crumbly. Two days later, the cake was a bit better after sitting covered and iced.


Guest at CDKitchen.com




REVIEW: recipe rating
it's really tasty as it is without even adding any thing we are eating this cake when ever we see it


Guest at CDKitchen.com




REVIEW: recipe rating
This cake turned out wonderfully and I didn't even sift the dry ingredients. It was soft, moist, and flavorful. I made it into a layer cake and used a cream cheese frosting flavored with a little lemon oil. It was the hit of the party, I will definitely make it again.