Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Copycat Lady Bird Johnson's Famous Lemon Cake
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- #35692
The key to this luscious lemon cake? Zest and juice in the cake and the icing for a double dose of citrus. Great option for those who don't usually go for heavier desserts.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
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 data
323 calories, 15 grams fat, 46 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
August 5, 2016
I am an experienced baker.this cake was dry and tasteless. Embarrassed to have served it. Threw out most of it.
October 15, 2013
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.
June 2, 2012
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.
April 5, 2011
followed directions exactly. Found the cake dry and crumbly. Two days later, the cake was a bit better after sitting covered and iced.
November 1, 2007
it's really tasty as it is without even adding any thing we are eating this cake when ever we see it
June 10, 2007
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.