Lady bird johnson's lemon cake


There is just something about lemon cake that is so satisfying. The citrusy lemon zest doubles down on the butter and sugar in the recipe, making a delicious and perfect year-round treat. Adding a hot cup of tea  and you've got perfect afternoon snack, but this cake also shines as an after-dinner dessert.

When the lemon cake recipe comes from the first lady's prestigious recipes box, you have a world-class recipe in your hands. It is now known that Lady Bird Johnson's lemon cake was one of her signature desserts. Among her other favorite desserts she makes have been lace cakes, lemon squares, and hazelnut cookies.

* Ingredients :

° 3/4 cup soft butter
° 1 1/4 cup sugar
° 8 egg yolks
° 2 1/2 cups flour
° 3 teaspoons baking powder
° 1/4 teaspoon salt
° 3/4 cup milk
° 1 teaspoon vanilla
° 2 t. Lemon juice
° 1 teaspoon grated lemon peel
° lemon glass
° 2 cups powdered sugar
° 1-2 T fresh lemon juice
° 1-2 tons. milk
° Fresh lemon flavor

* Directions:

Preheat oven to 325°F, beat butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemony. Mix with the cream mixture. Sift together the flour, baking powder and salt. Back 3 times. Add the Sifted ingredients to the cream mixture by one third, alternating with the milk. Whisk mixture well after every add . Adding vanilla extract, lemon peel and lemon juice. Hit for two minutes. Bake on a greased tray in the oven for 1 hour or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool for 19 minutes before inverting onto a serving plate.

Enjoy !