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    LADY BIRD'S FAMOUS LEMON CAKE


    Source of Recipe


    old newspaper clipping

    List of Ingredients





    3/4 C. butter or margarine (at room temperature)
    1 1/4 C. sugar
    8 egg yolks
    2 1/2 C. cake flour
    3 tsp. baking powder
    1/4 tsp. salt
    3/4 C. milk
    1tsp. vanilla extract
    1tsp. grated lemon rind
    1tsp. lemon juice

    Recipe



    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 325ºF 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 350ºF for 25 minutes. Double the frosting recipe for a layer cake.

    Lemon Icing
    2 C. confectioners’ sugar
    1/4 C. butter or margarine (at room temperature)
    Grated rind of 1 lemon
    Juice of 1 lemon
    2 tsp. cream (or more, until spreading consistency)
    Yellow food coloring, if desired

    Combine ingredients and beat, adding cream until desired consistency. Serves 16
 

 

 

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