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 7/12/2007 10:30 AM
 
Lady Bird Johnson's Famous Lemon Cake.. Dec 22, 1912--July 11, 2007 (Bless Her Heart) Ingredients: 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

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 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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