LADY BIRD JOHNSON’S LEMON CAKE

Step back in time with a delightful slice of history by enjoying Lady Bird Johnson’s Lemon Cake. This cake isn’t just a dessert; it’s a piece of American culinary heritage. Originally crafted for the 1966 wedding of Luci Baines Johnson, daughter of President Lyndon B. Johnson, this cake graced the White House with its rich, lemony aroma and exquisite taste. Today, you can bring a touch of presidential elegance to your own kitchen with this timeless recipe.

Why You’ll Love This Recipe

This lemon cake is a showstopper, featuring a tender crumb and a vibrant lemon flavor that’s both refreshing and indulgent. The natural beauty of its golden crust is so appealing, it hardly needs icing—but who can resist the tangy sweetness of the accompanying lemon glaze? It’s a perfect blend of simplicity and sophistication that will make any occasion feel special.

Kitchen Equipment You’ll Need

• 10-inch Bundt pan or large ring mold
• Mixing bowls
• Electric mixer
• Sifter
• Measuring cups and spoons
• Cooling rack

Ingredients

• 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 teaspoons lemon juice
• 1 teaspoon grated lemon rind

Directions

1. Preheat your oven to 325°F (160°C).
2. Cream the butter and sugar together until light and fluffy.
3. In a separate bowl, beat the egg yolks until they are light and lemon-colored. Blend these into the creamed mixture.
4. Sift together the flour, baking powder, and salt. Resift this mixture three times to ensure even distribution.
5. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. After each addition, beat the batter thoroughly.
6. Mix in the vanilla extract, lemon rind, and lemon juice. Beat the entire batter for an additional 2 minutes.
7. Pour the batter into a greased Bundt pan and bake for approximately 1 hour, or until a cake tester inserted into the center comes out clean.
8. Remove from the oven and let the cake cool for 10 minutes before inverting it onto a serving platter.

Lemon Glaze

• 2 cups powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1-2 teaspoons buttermilk
• Zest of one fresh lemon

Tips for Success

• Ensure your butter is at room temperature for the best creaming results.
• Resifting the dry ingredients three times results in a finer cake texture.
• Use fresh lemon for the juice and zest for the most vibrant flavor.

Additional Tips or Variations

For a spicier twist, consider adding a teaspoon of ginger to the batter for a warm undertone. Alternatively, drizzle a bit of lemon curd over each slice for extra citrusy sweetness.

Nutritional Highlights (Per Serving)

This cake serves approximately 16 slices. Each slice contains:

• Calories: 250
• Fat: 10g
• Carbohydrates: 36g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of pan?
Yes, a large ring mold or angel food cake pan can also be used.

What if I don’t have buttermilk for the glaze?
You can substitute with regular milk, though it may result in a slightly less tangy flavor.

How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days.

Conclusion

Lady Bird Johnson’s Lemon Cake is a delightful treat that brings a piece of history into your home. Its elegant simplicity and bright lemon flavor make it the perfect dessert for any gathering. I invite you to try this recipe and share your experiences. Did it transport you to a different era? Let us know in the comments!