Name: Lady Bird Johnson's Lemon Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 10
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 1/4 cups granulated sugar; 8 egg yolks; 2 1/2 cups all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup milk; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice

Lady Bird Johnson’s Lemon Cake

Lady Bird Johnson, the beloved First Lady of the United States, was known for her love of gardening and her passion for Southern cuisine. One of her favorite recipes was a delightful lemon cake. This classic recipe, passed down through generations, captures the essence of Southern hospitality and the simple pleasures of home cooking.

This lemon cake recipe is more than just a dessert; it’s a piece of history. The combination of buttery sweetness, tangy lemon flavor, and delicate texture makes it a timeless classic that’s perfect for any occasion. Whether you’re hosting a tea party, celebrating a birthday, or simply enjoying a leisurely afternoon at home, this cake is sure to impress.

Despite its elegant flavor, Lady Bird Johnson’s lemon cake is surprisingly easy to make. The recipe requires only a few basic ingredients that are readily available in most pantries. With a little time and effort, you can create this delicious dessert and savor the taste of a bygone era.

This lemon cake is a true representation of Southern cuisine. The combination of sweet and tart flavors, along with the rich texture, is a hallmark of Southern baking. By making this recipe, you’re not just enjoying a delicious dessert; you’re also connecting with the rich culinary traditions of the American South.

Lady Bird Johnson’s lemon cake is more than just a recipe; it’s a legacy of love and tradition. By making this cake, you’re honoring the memory of a beloved First Lady and sharing her love of good food with others. So why not give it a try and experience the magic of this classic dessert?

Questions I often get asked about this recipe:

Can I substitute the lemon zest and juice with a lemon extract?
While you can use lemon extract, it won’t provide the same fresh flavor as using actual lemon zest and juice. These ingredients add a bright, citrusy aroma and taste that can’t be fully replicated with extract.

Can I use a different type of pan, like a 9×13 inch baking pan?
While you can use a different pan, the baking time and temperature may need to be adjusted. A 9×13 inch pan will likely require a shorter baking time. It’s best to check the cake for doneness frequently to avoid overbaking.

Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using gluten-free flour. Be sure to use a gluten-free baking mix that includes xanthan gum or guar gum to help with the texture.

Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. It will keep well in an airtight container for up to 3 days.

What is the best way to store leftover cake?
Store leftover cake in an airtight container at room temperature. For longer storage, you can wrap it tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.

What you need to make Lady Bird Johnson’s Lemon Cake:

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

8 egg yolks

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

How to make it:

Preheat oven: Preheat your oven to 325°F (165°C). Grease and flour a 9-inch Bundt pan.

Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.

Add egg yolks: Beat in the egg yolks one at a time until well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Alternate dry and wet: Add the dry ingredients to the wet ingredients in three additions, alternating with the milk.Begin and end with the dry ingredients. Beat well after each addition.

Add lemon flavor: Stir in the vanilla extract, lemon zest, and lemon juice.

Bake: Pour the batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Tips:

Don’t overbeat the batter: Overbeating the batter can result in a tough cake. Mix the ingredients just until combined to ensure a light and fluffy texture.

Let the cake cool completely: It’s important to let the cake cool completely before frosting or serving. This will prevent the frosting from melting and ensure a clean, even finish.

Experiment with different frostings: While a simple powdered sugar glaze is a classic pairing for this lemon cake, you can also experiment with other frostings like lemon curd, cream cheese frosting, or even a simple vanilla buttercream.

Latest Reviews:

This is a delicious lemon cake that is perfect for any occasion. The cake is light and fluffy, with a subtle lemon flavor that is not overpowering. The frosting is also very good and adds a touch of sweetness to the cake. I highly recommend this recipe! Alice D.

I made this cake for a dinner party and it was a huge hit! Everyone loved the cake and said it was one of the best they had ever had. The cake is very moist and has a great flavor. I will definitely be making this cake again! Dion S.

This is a great recipe for a lemon cake that is easy to make and tastes delicious. The cake is not too sweet and has a nice lemon flavor. The frosting is also very good and adds a touch of sweetness to the cake. I would definitely recommend this recipe to anyone who is looking for a delicious and easy lemon cake recipe. Toni S.

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