Lady Bird Johnson's Lemon Bundt Cake
"From the vintage Nordic Ware cookbook " 300 ways to use your Bundt Pan" . I use the kitchenaid stand mixer to blend it all."
- 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
Preheat the oven to 325F.
In a large bowl, cream the butter and sugar until light and fluffy.
In a separate bowl, beat the egg yolks until light and lemon colored.
Blend the egg yolks into the creamed butter/sugar mixture.
Sift the dry ingredients, then add them into the bowl in thirds, alternating with the milk.
Add the vanilla, grated lemon peel and lemon juice - beat well for 2 minutes.
Bake in a greased and floured Bundt pan for 45 minutes to 1 hour, or until the cake tests done.
Cool in pan for 15 minutes , then invert onto a rack for complete cooling.
Sprinkle the top with confectioners sugar, if desired.
Tips & Variations
- Bundt Pan