Lady Bird Johnson's Lemon Bundt Cake

8
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #34876

May 08, 2020



"From the vintage Nordic Ware cookbook " 300 ways to use your Bundt Pan" . I use the kitchenaid stand mixer to blend it all."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (362.8 g)
  • Calories 1221.1
  • Total Fat - 82.9 g
  • Saturated Fat - 34.6 g
  • Cholesterol - 2684.8 mg
  • Sodium - 353.1 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 1.1 g
  • Sugars - 35.4 g
  • Protein - 43.5 g
  • Calcium - 478.4 mg
  • Iron - 7.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat the oven to 325F.

Step 2

In a large bowl, cream the butter and sugar until light and fluffy.

Step 3

In a separate bowl, beat the egg yolks until light and lemon colored.

Step 4

Blend the egg yolks into the creamed butter/sugar mixture.

Step 5

Sift the dry ingredients, then add them into the bowl in thirds, alternating with the milk.

Step 6

Add the vanilla, grated lemon peel and lemon juice - beat well for 2 minutes.

Step 7

Bake in a greased and floured Bundt pan for 45 minutes to 1 hour, or until the cake tests done.

Step 8

Cool in pan for 15 minutes , then invert onto a rack for complete cooling.

Step 9

Sprinkle the top with confectioners sugar, if desired.

Tips & Variations


  • Bundt Pan

Tags : Desserts

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