Lady Bird Johnson’s Lemon Cake


  • 3/4 cup Softened Butter
  • 1 1/4 cups Sugar
  • 8 large Egg Yolks
  • 2 1/2 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup Milk
  • 1 tsp. vanilla extract
  • 2 tsp. lemon juice
  • 1 tsp. Grated Lemon Rind


  • 2 cups Powdered Sugar
  • 1-2 Tbsp. fresh lemon juice
  • 1-2 tsp. buttermilk
  • 1 lemon zest


Preheat your oven to 325° F.

Cream the butter and sugar until fluffy.

In a separate bowl, beat the egg yolks until light and lemon colored.

Blend into the creamed mixture.

Sift together the flour, baking powder, and salt.

Resift 3 times.

Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.

Beat the batter thoroughly after each addition.

Add the vanilla extract, lemon rind and lemon juice.

Beat for 2 minutes.

Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.

Remove from the oven and cool 19 minutes before inverting on serving platter.

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