Lady Bird Johnson's Lemon Pound Cake

LADY BIRD JOHNSON’S LEMON 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
2 t. lemon juice

1 Teaspoon Grated Lemon Rind

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.

LEMON GLAZE

2 cups powdered sugar

1-2 T. fresh lemon juice

1-2 t. buttermilk

Zest of one fresh lemon

I always pour the glaze over the warm cake right after you have inverted your cake on the serving platter. The cake is always best when served slightly warm with the warm glaze poured over the top. Hope you enjoy!

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