We are all lovers of anything lemon and have been making this Lady Bird Johnson’s Lemon Bundt Cake for many years. This rich lemon pound cake is a spectacular cake that deserves to be showcased at a special event. It’s a rich, luscious cake that will have you licking your fingers and singing it’s praises.
Like all pound cakes, this isn’t cheap, but when hosting a special event, cost isn’t always a factor if you want a special dessert for a spectacular meal ending. This is a cake all lemon loves should make and taste at least once in a lifetime.
Lady Bird Johnson’s Lemon Bundt Cake
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups 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
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 completely before frosting. Serves 6
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.
Featured image source: The Maine House.blogspot.com
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