Lady Bird Johnson’s Lemon Bundt Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Lady Bird Johnson’s Lemon Bundt Cake


1 Cup Butter

1 2/3 Cups Sugar

10 Lightly Beaten Egg Yolks

3 ¼ Cups Unbleached Flour

4 Teaspoons Baking Powder

½ Teaspoon Kosher Salt

1 Cup Milk

1 Teaspoon Vanilla

1 ½ Tablespoons Fresh Lemon Juice

1 Teaspoon Grated Lemon Peel

Powdered Sugar For Dusting

Preheat the oven to 325° F. Grease and flour the Bundt pan. In a large bowl, cream the butter and sugar until light and fluffy. Add the beaten egg yolks until incorporated into the butter mixture. Sift together the flour, baking powder and salt. Re-sift 3 times. Add to the butter mixture, alternating with the milk. Mix until incorporated. Add the vanilla, lemon juice and lemon peel. Beat for 2 minutes and bake for one hour. Remove from the oven and cool the cake in the pan for 10 minutes. Invert the cake onto a serving platter to complete the cooling process. Sprinkle with powdered sugar. Serves 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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