Lady Bird Johnson’s Famous Lemon Cake 🍋

I was trying to think of something delicious to make for an Easter dessert and what better dessert to make than Lady Bird Johnson’s Lemon Cake!

Easter has always been a very special time in our family. It started in my childhood with my mother taking me shopping for a new “Easter” dress each year. Each dress had to be accessorized, of course, with small white gloves, white patent leather shoes, a matching hat and purse.

Easter Day with my mom in 1977 (I’m in the pink ruffled dress)

It was a day of going to mass at Saint Thomas More Cathedral in my hometown of Arlington, Virginia and then proceeded with Easter dinner with family. The dinner was always a baked ham and all of the delicious sides (macaroni & cheese was my favorite!) and of course yummy desserts.

Lemon Cake was always a favorite. It always reminds me of Springtime and a time of renewal. The aroma of lemon is so refreshing to the soul!

I hope that each and every one of you have a wonderful Easter and enjoy the special day with family and friends. For me, as a Christian, it reminds me of all that Jesus did to sacrifice for us when He died on the cross. It also reminds me of times long ago with my mother. How I wish I could go back to the simpler times and the excitement of shopping for that new dress with my mom.

Lady Bird Johnson’s Famous Lemon Cake

What you’ll need for the Lemon Cake


3/4 Cup Softened Butter

1 1/4 Cups Sugar

8 Egg Yolks

2 1/2 Cups Flour

3 Teaspoons Baking Powder

1/4 Teaspoon Salt

3/4 Cup Milk

1 Teaspoon Vanilla Extract

1 Teaspoon Grated Lemon Rind

1 Teaspoon Lemon Juice


Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6.

Lemon Icing


2 Cups Confectioners’ Sugar

1/4 Cup Softened Butter

Grated Rind Of 1 Lemon

2 Teaspoons Cream (Or More For Spreading Consistency)


Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.

I used the recipe from Tiny New York Kitchen


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