Recipe for Lady Bird Johnson's Famous Lemon Cake


    Lady Bird Johnson's Famous Lemon Cake

    3/4 cup butter or margarine (at room temperature)
    1 1/4 cups 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

    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
    2 cups confectioners sugar