Lady Bird Johnson's Famous Lemon Cake
Lady Bird Johnson's Famous Lemon Cake recipe
Yield
12 servingsPrep
15 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 1 ½ | cups |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
| 1 ½ | cups |
cake flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
lemon juice
|
|
| Lemon icing | |||
| 2 | cups |
powdered sugar
|
|
| ¼ | cup |
margarine
soft |
|
| 1 | each |
lemon
juice and grated rind |
|
| 2 | teaspoons |
heavy whipping cream
|
|
| 1 | x |
pudding
|
* |
| 1 | x |
bananas
thinly sliced |
*
|
| ¾ | cup |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 2 ½ | cups |
milk
|
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 355 | ml |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
| 355 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon juice
|
|
| Lemon icing | |||
| 473 | ml |
powdered sugar
|
|
| 59 | ml |
margarine
soft |
|
| 1 | each |
lemon
juice and grated rind |
|
| 1E+1 | ml |
heavy whipping cream
|
|
| 1 | x |
pudding
|
* |
| 1 | x |
bananas
thinly sliced |
*
|
| 177 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 591 | ml |
milk
|
|
| Meringue | |||
| 3 | each |
egg whites
|
*
|
| 45 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter or margarine with sugar until light and fluffy.
In separate bowl, beat egg yolks until light and lemon-coloured; blend with creamed mixture.
Sift together cake flour, baking powder and salt; re-sift 3 times.
Add sifted ingredients in thirds, alternating with milk.
Beat batter thoroughly after each addition.
Add vanilla, lemon rind and juice and beat 2 minutes.
Bake at 325 degrees in bundt pan for 1 hour.
Or, bake in 3 greased 9-inch pans at 350℉ (180℃).
ICING:
Combine all lemon icing ingredients and spread on cake.
