Mrs. lyndon johnson's famous lemon cake

16 Servings

Ingredients

Quantity Ingredient
¾ cup Butter or margerine
1¼ cup Sugar
8 Egg yolks
2½ cup Cake flour
3 teaspoons Baking powder
¼ teaspoon Salt
¾ cup Milk
1 teaspoon Vanilla
1 teaspoon Lemon rind, grated
1 teaspoon Lemon juice

Directions

Preheat oven to 325F. Cream ¾ cup butter or margarine with 1¼ cups sugar until light and fluffy. In a separate bowl, beat 8 egg yolks until light and lemon colored; blend into creamed mixture. Sift together 2 ½ cups cake flour, 3 tsp. baking powder and ¼ tsp. salt; resift 3 times.

Add the sifted ingredients in thirds, alternating with ¾ cup milk. Beat the batter thoroughly after each addition. Add 1 tsp. vanilla, 1 tsp.

grated lemon rind and 1 tsp. lemon juice and beat 2 minutes. Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean. AS REPRINTED from Ladies' Home Journal, August 1965. From Poppy Cannon's WHITE HOUSE COOKBOOK. Formatted for Prodigy's Food BB by Linda Caldwell WWGQ25A

Posted to TNT - Prodigy's Recipe Exchange Newsletter by SharonFK@... on Mar 31, 97

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