20 | May/June 2019
Lady Bird Johnson's Lemon Cake
Cake ingredients
¾ cup butter (at room temperature)
1¼ cups sugar
8 egg yolks
2½ cups cake flour
3 t. baking powder
¼ t. salt
¾ cup milk
1 t. vanilla extract
2 t. lemon juice
1 t. grated lemon rind
Lemon icing ingredients
2 cups confectioners' sugar
¼ cup butter (at room temperature)
1 lemon, grated rind only
2 t. 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
three 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 two minutes.
• Bake in greased 10-inch Bundt pan in preheated
oven at 325 degrees for one hour or until cake
tester inserted in center comes out clean.
• You can also use three 9-inch round cake pans and
bake at 350 degrees for 25 minutes. Double the
frosting recipe for a layer cake.
• Lemon icing: Combine ingredients and beat,
adding cream until desired consistency. Then ice.
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