Recipe - Mrs. Lyndon Johnsons Famous Lemon Cake

Three fourths cup Butter or margerine
1 One fourth cup Sugar
8 Egg yolks
2 One half cup Cake flour
3 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Milk
1 teaspoon Vanilla
1 teaspoon Lemon rind, grated
1 teaspoon Lemon juice

Preheat oven to 325F. Cream Three fourths cup butter or margarine with 1 One fourth cups
sugar until light and fluffy. In a separate bowl, beat 8 egg yolks until
light and lemon colored; blend into creamed mixture. Sift together 2 1/2
cups cake flour, 3 tsp. baking powder and One fourth tsp. salt; resift 3 times.
Add the sifted ingredients in thirds, alternating with Three fourths cup milk. Beat
the batter thoroughly after each addition. Add 1 tsp. vanilla, 1 tsp.
grated lemon rind and 1 tsp. lemon juice and beat 2 minutes. Bake in a
greased Bundt pan for 1 hour or until a straw inserted in the center comes
out clean. AS REPRINTED from Ladies' Home Journal, August 1965. From Poppy
Cannon's WHITE HOUSE COOKBOOK. Formatted for Prodigy's Food BB by Linda
Caldwell WWGQ25A

Posted to TNT Prodigy's Recipe Exchange Newsletter by
SharonFK@ix.netcom.com on Mar 31, 97