Lady Bird Johnson's Famous Lemon Cake
Serves/Makes: 16 | Ready In: 1-2 hrs
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
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.
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