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From the King's Kitchen
Lady Bird Johnson's Famous Lemon Cake Below is a recipe based on the famous Lady Bird Johnson Lemon Cake. Although the original recipe is good, this one is superior. I believe you will find it is the best lemon cake you have ever eaten. IngredientsIn a large bowl, cream butter and sugar until fluffy. Separate egg whites from egg yolks in separate bowls. Beat egg yolks until light and lemon colored; blend into creamed sugar 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 corn oil, vanilla extract, lemon rind and lemon juice; beat 2 minutes. Whip egg whites until slightly firm but not stiff. Gently fold into the cake mix. (This makes the cake wonderfully light and airy) Bake in greased 10 inch pan or Bunt pan in preheated oven at 325 degrees F for 1 hour or until cake tester or toothpick inserted in center comes out clean. You can also can use three 9 inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake. Lemon IcingThe King's Kitchen is a department of Life Tools, a work in progress, just starting, so it will change often. Please come visit us when you can and see what's new. We'll try to keep it interesting for you and, if you have any "tools" you'd like to share with others, please let us know.
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