Lady Bird Johnson's Famous Lemon Bundt Cake

By McLean

Ingredients

• Cake:
• 1 cup plus two tablespoons butter, room temperature
• 1 2/3 cups sugar
• 9 large eggs
• 3 1/4 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• Zest of one lemon
• 1 cup milk
• Lemon Glaze:
• 2 cups powdered sugar
• 1/4 cup butter, melted and cooled
• 1 lemon, juiced and zested
• Additional lemon juice, for desired drizzling consistency
• Additional powdered sugar for dusting is optional

Preparation

Step 1

Preheat oven to 325 degrees. Grease and flour Bundt or tube pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar. Add the eggs one at a time. Beat until fluffy. Add the flour mixture alternately with milk to the butter mixture. Once the butter and flour mixtures are combined, hand stir in the lemon zest.

Bake for one hour or until a toothpick comes out clean. Cool for 10 minutes in the pan on a wire rack. Remove cake from pan and cool it completely on the wire rack. Once the cake is cool, place it on a serving plate.

Make the lemon glaze. Once glaze is of a good consistency, drizzle it decoratively over all the cake. Store in cake in an airtight cake container. This cake freezes beautifully.

Make the glaze:
Sift the powdered sugar into a medium sized bowl. Pour in the butter and lemon juice. Stir until sugar has melted. Add additional lemon juice, if necessary for drizzling. Drizzle glaze over top of the cake. Sprinkle the lemon zest on top of the glaze.

NOTE:
If you don't have cake flour, you may substitute all-purpose flour with cornstarch for it. For this recipe, you"ll need 2 1/4 cups all-purpose flour and 2 tablespoons and 2 teaspoons cornstarch. Cake flour is a bit lighter than regular flour.