This month we are celebrating Texans who made it to the White House. Lady Bird Johnson, Texan, and wife of the 36th President of the United States served this yummy lemon pound cake at her daughter Luci’s wedding in 1966. She probably baked it in a bundt pan, but we took artistic liberty since it serves 16 to divide it equally into two loaf pans.
This allows you to freeze one for later (always handy) and also to diversify your icings. Of course we had to use her lemon glaze on one of cakes. The other, I elected to use a ganache. Lemon and chocolate are a natural together.
I always thought Lady Bird was a class act – I think you’ll find this desert to fall into that category as well. AND if you make it in the Spring, you could top it with an edible flower in her honor! A visit to the Lady Bird Johnson Wildflower Center in the Spring is a delight.
Lady Bird Johnson's Lemon Cake
- ¾ cup Butter (salted)
- 1 ¼ cup sugar
- 8 large egg yolks
- 2 ½ cups cake flour
- 3 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 2 cups powdered sugar
- ¼ cup butter (salted)
- zest of 1 lemon
- juice of 1 lemon
- 8 oz semisweet or bittersweet chocolate
- 1 cup heavy cream
- ⅛ tsp coarse salt
- Preheat oven to 325 degreesGrease either a 10” bundt pan or 2 loaf pans, then dust with flour.
- Cream butter and sugar with a stand mixer
- In a separate bowl, whisk the 8 egg yolks together to break up the yolks. Mix into butter/sugar mixture.
- Whisk together cake flour, baking powder and salt.
- Alternately add milk and flour mixture to batter, beating after each addition, scraping the sides as needed.
- Add vanilla extract, lemon juice and lemon zest. Beat for 2 minutes.
- our the batter into the prepared bundt pan or 2 loaf pans and bake for 1 hour. (Loaf pans need 35 - 40 minutes). Insert a toothpick to test- must come out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Combine the powdered sugar, butter, lemon zest and lemon juice. Use a hand mixer to mix until well combined.
- Once the cake is cooled, drizzle the glaze over the cake.
- Garnish the cake with more lemon zest if desired.
- Coarsely chop chocolate. With a serrated knife.
- Bring cream to a boil over medium-high heat.
- Pour over chocolate, and add salt. Let stand for 10 minutes.
- Stir with a whisk until smooth.