Lady Bird Johnson’s Lemon Cake
LADY BIRD JOHNSON’S LEMON CAKE
LADY BIRD JOHNSON’s LEMON CAKE with Softened Butter, Sugar, Egg Yolks, Flour, Baking Powder, Salt, Milk, Vanilla Extract, Lemon Juice, …
3/4 C. Softened Butter
1 1/4 C. Sugar
8 Egg Yolks
2 1/2 C. Flour
3 Tsp. Baking Powder
1/4 Tsp. Salt
3/4 C. Milk
1 Tsp. Vanilla Extract
2 t. lemon juice
1 Tsp . Grated Lemon Rind
2 C .powdered sugar
1-2 T. fresh lemon juice
1-2 T. buttermilk
Zest of one fresh lemon
HOW TO MAKE:
1-Preheat your oven to 325° F.
2-Cream the butter and sugar until fluffy.
3-In a separate bowl, beat the egg yolks until light and lemon colored.
4-Blend into the creamed mixture.
5-Sift together the flour, baking powder and salt.
6-Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.
7-Beat the batter thoroughly after each addition.
8-Add the vanilla extract, lemon rind and lemon juice.
9-Beat for 2 minutes.
10-Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.
11-Remove from the oven and cool 19 minutes before inverting on serving platter.
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