LADY BIRD JOHNSON’S LEMON CAKE


There is just something about lemon cake that is so satisfying. The sour lemon zest dilutes the butter and sugar in the recipe, making for a delicious and perfect treat all year round. Add a hot cup of tea or a cup of cold milk and you'll have the perfect afternoon snack, but this cake really sparkles as an after-dinner dessert.

 

When this lemon cake recipe comes from the esteemed first lady recipe box, you have a world-class recipe on hand. It is now known that Lady Bird Johnson lemon cake was one of her signature desserts. Among its other favorite desserts were lace cakes, lemon squares, and hazelnut cookies.

 

First Lady Johnson was a passionate chef and baker in the 1960s times, preparing recipes like cold salads made with green beans and strips of chicken. These were a little more elegant than jello salads and other oddities of the era. But it was known for its classics (and delicious Southern biscuits, too).

 

This lemon cake recipe is quite distinctive and gets a kick from fresh lemon rind, lemon juice, and from a milkshake that differs from most other cakes. If you are looking for something that truly impresses your family and guests, then this cake is the right fit for the job.

 

 

* Ingredients :

 

° Softened butter 3/4 cup

° Sugar: 1 1/4 cup

° Egg yolk: 8

° Flour: 2 1/2 cups

° Bakiing Powder : 3 tsp

° Salt : 1/4 tsp

° Milk : 3/4 cup

° Vanilla : 1 tsp

° Lemon juice: 2

° Grated lemon peeled : 1 tsp

 

* instructions :

 

1. At first, preheat the oven to 325 degrees Fahrenheit, then beat the butter and sugar until fluffy.

 

2. Next, beat the egg yolks in a separate bowl until light and lemon in color. And please mix it with the cream mixture.

 

3. Well now, you may want to sift the flour, baking powder, and salt together. Keep in mind that you must change 3 times.

 

4. You'll want to add the sifted ingredients to the cream mixture in thirds, alternating with the milk. The mixture should be beaten well after each addition.

 

5. You can then add vanilla extract, lemon peel and lemon juice by whisking for two minutes.

 

6. Make sure to bake on a greased tray in the oven until the center cake tester comes out clean, and it takes about one hour.

 

7. After that, you can take it out of the oven. To finish, cool for 19 minutes before turning onto a serving plate.

 

# Lemon Glaze

 

° Powdered sugar: 2 cups

° Fresh lemon juice: 1-2 tons.

° Milk: 1-2 tons.

° Fresh lemon: 1 grated

 

Enjoy !