Lady Bird Johnson’s Lemon Cake: A Timeless Recipe for Citrus Bliss

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 teaspoons lemon juice
• 1 teaspoon grated lemon rind

Directions:

1. Preheat the oven to 325°F (165°C).
2. Cream together the softened butter and sugar until light and fluffy.
3. In a separate bowl, beat the egg yolks until they turn light and lemon-colored. Incorporate them into the creamed mixture.
4. Sift together the flour, baking powder, and salt. Re-sift the mixture three times. Gradually add these sifted ingredients to the creamed mixture in thirds, alternating with the milk.
5. Beat the batter thoroughly after each addition.
6. Stir in the vanilla extract, lemon rind, and lemon juice. Beat the mixture for an additional 2 minutes.
7. Pour the batter into a greased Bundt pan and bake in the preheated oven for about 1 hour, or until a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a serving platter.

Lemon Glaze:

• 2 cups powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1-2 teaspoons buttermilk
• Zest of one fresh lemon

In a bowl, combine the powdered sugar, fresh lemon juice, and buttermilk until smooth. Adjust the consistency with additional lemon juice or buttermilk if needed. Drizzle the glaze over the cooled cake and garnish with fresh lemon zest for a burst of citrus flavor.

Enjoy this delightful Lemon Cake inspired by Lady Bird Johnson’s timeless recipe, perfect for any occasion!