Lady Bird Johnson’s Lemon Cake recipe is from the book A White House Diary by Lady Bird Johnson which was published in 1970.

The cake was served at The White House for the wedding reception in honor of their daughter Lucy and Patrick Nugent on August 6, 1966.

Lady Bird Johnson’s Lemon Cake

Ingredients for the Cake

3/4 cup salted butter (at room temperature)

1 1/4 cups sugar

8 large egg yolks (yolks only!) ***

2 1/2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup 2% milk ***

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

1 teaspoon lemon zest

***I used the entire egg

***I used whole milk

Ingredients for the Lemon Glaze Icing

2 cups powdered sugar

1/4 cup salted butter (at room temperature)

zest of 1 lemon

juice of 1 lemon

heavy cream (only if needed)

Directions for the Cake

Preheat oven to 325° Fahrenheit. Grease a
10″ bundt cake pan with shortening, then dust with flour. Or you can use our magic cake release recipe.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.

In a separate bowl, whisk the & egg yolks together to break up the yolks until they light and lemon-colored. Mix the yolks into the butter/sugar mixture.

Sift together cake flour, baking powder and salt.

Add the sifted ingredients in thirds, alternating with the milk. (½ of the flour, half the milk, ⅓ of the flour, half the milk, ⅓ of the flour) Beat the batter thoroughly after each addition, scraping the sides of the bowl as needed.

Add the vanilla extract, lemon juice and lemon zest. Beat for 2 minutes.

Pour the batter into the prepared pan** and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

*** grease the pan with softened butter and dust with flour or spray with cooking spray.

Directions for the Lemon Glaze Icing

Combine the powdered sugar, butter, lemon zest and lemon juice. Use a hand mixer to mix until well combined.

If the glaze isn’t thin enough, add a touch of heavy cream to thin it out to drizzling consistency.

Once the cake is cooled, drizzle the glaze over the cake.

Garnish the cake with more lemon zest if desired.

There is nothing like a tall glass of fresh lemonade with freshly squeezed lemons. It’s also so perfect and refreshing on such a hot and humid day.

It’s incredibly easy to make and so much better than the powdered store bought stuff – just my personal opinion 😉

I also just love the smell of fresh cut lemons. Lemons are refreshing, revitalizing and good for you too – they are a great source of Vitamin C 👍

Homemade Fresh Lemonade

Ingredients

1 3/4 cups granulated sugar

1 cup water

9 medium lemons (or more, if desired!)

7 cups of ice-cold water

As much ice as needed

Directions

Cut the lemons in half crosswise and squeeze the juice into a measuring cup until you have about 1 1/2 cups of juice.

Some prefer the pulp in their lemonade. If you want the pulp, remove the pulp and place in a small bowl to use for later use.

Make sure to discard the seeds!

Combine the granulated sugar and one cup of water (this is also commonly referred to as “simple syrup”) into a small saucepan. Stir to dissolve sugar while the mixture comes to a boil.

Set aside to cool slightly.

Pour 7 cups of ice-cold water into a pitcher. Stir in the lemon juice and pulp (if using the pulp).

Add the simple syrup to taste and a lot of ice.

Enjoy your fresh cold lemonade! 🍋

I have an abundance of yellow squash and what to do? Make biscuits of course!

These biscuits remind me of a popular restaurant chains garlic-cheddar biscuits and are so delicious! Except of course…I’ve added yellow squash to the mix which makes them even more fantastic 😋

Yellow Squash-Cheddar Biscuits

Ingredients

2 1/2 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon onion powder

2 teaspoons granulated sugar

1/2 cup (1 stick) chilled unsalted butter, cubed

1/2 cup grated cheddar cheese

1/4 cup diced yellow squash

1 1/2 cups buttermilk

Directions

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, onion powder and sugar until combined.

Add the cubed butter into the flour mixture.

Use a pastry cutter, a fork or you can also use your fingers to cut the butter into the flour mixture until lentil-size pieces form.

Stir in the cheddar cheese and squash.

Make a well in the center of the flour mixture and add the buttermilk. Use a wooden spoon to stir the mixture until the dough comes together.

Place the dough on a flour dusted surface and pat gently into three circles and 3/4 – inch thickness.

Dust a 3-inch biscuit cutter with flour and cut 8 biscuits from the dough.

Place the biscuits on a parchment lined baking sheet and refrigerate for 15 minutes.

Remove from the refrigerator and place the biscuits in a preheated oven of 425 degrees. Bake for 15-20 minutes until golden brown.

Serve with tons of butter (ok that’s my personal preference! 😋)

Today in American history…former First Lady Lucy Webb Hayes was born on August 28, 1831 in Chillicothe, Ohio.

Married to former President Rutherford B. Hayes, she was our Nation’s First Lady from 1877-1881.

Lucy Hayes was a well educated woman for her time and was the very first First Lady to have a college degree – graduating from Cincinnati Wesleyan Female College in 1850.

One of former First Lady Lucy Hayes favorite desserts was a traditional white cake. Here is her own personal recipe (among others!) at the Rutherford B. Hayes Presidential Library & Museum:

“There is not to be found a better receipt for white cake than the following. The cake is mixed contrary to the usual rules of making cake, but it is the best mode of making it fine-grained and delicate.”

Ingredients: Whites of six eggs, scant three-quarters of a cupful of butter, one and one-quarter cupfuls of pulverized sug-ar, two cupfuls of flour, juice of half a lemon, one-quarter of a tea-spoonful of soda.

If soda is used, mix it well with the flour, and pass it through the sieve several times to distribute it equally. Beat the butter to a light cream, and add the flour to it, stirring it in gradually with the ends of the fingers until it is a smooth paste.

Beat the whites of six eggs to a stiff froth, and mix in them the pulverized sugar; now stir the eggs and sugar gradually into the flour and butter, adding also the lemon-juice, and mix it smoothly together with the egg whisk. As soon as it is perfectly smooth, put it into the oven, the heat of which should be rather moderate at first. When done and still hot, spread over it a frosting made with the white of one egg, pulverized sugar and a flavoring of lemon.

The frosting is a decided improvement, and, according to the receipt, only requires a few minutes to prepare.

I made a traditional white cake today using my favorite recipe from Sally’s Baking Addiction – it’s the only one that I ever use when making a white cake – it’s truly the best! (And I’ve eaten a lot of cake in my life 🤣)

For the cream cheese frosting – I always use the recipe from my personal favorite Sugar Spun Run

To honor and remember former President Lyndon Johnson’s birthday today…I decided to make one of his favorite meals in the kitchen tonight.

He was a “meat and potatoes” kind of man (my kind of person!) and enjoyed steak, potatoes…cornbread. Just pure deliciousness! 😋

One of his favorite meals was Chicken Fried Steak. He would have enjoyed spinach and mashed potatoes to go along with it too. Oh and don’t forget the cornbread with lots of butter.

For dessert and especially for his birthday he would have most likely enjoyed his favorite cake which was German Chocolate.

Chicken Fried Steak

Ingredients for the Chicken Fried Steak

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 tsp salt

1 1/2 tsp pepper

3/4 tsp paprika

1/4 tsp cayenne pepper

3 lb. cube steak

1/2 cup canola or vegetable oil

1 TBSP butter

Ingredients for the Gravy

1/3 cups all-purpose flour

4 cups whole milk

1/2 tsp salt and pepper

Directions for the Steak

In a medium bowl, add the milk and eggs. Use a hand held whisk to mix the eggs and milk together until well blended. Set aside.

In a separate medium bowl, add the flour, salt, pepper, paprika and cayenne. Whisk the ingredients together really well to get the spices well blended into the flour.

Work with one piece of steak at a time. Sprinkle both sides of the steaks with a mixture of salt and pepper (about 1/2 tsp combined)

Place the steak in the egg/milk mixture and turn to coat on each side.

Place the steak into the flour mixture and coat thoroughly on each side.

Once again, place the meat into the milk/egg mixture, turning to coat on each side.

Finally, place the steak back into the flour and turn to coat.

Place the breaded steak into a clean plate – I lined the plate with parchment paper to handle easily.

Heat the oil in a large skillet over medium heat.

Add the butter.

When the butter sizzles immediately, you know it’s ready. The butter will become brown and golden and time to start cooking the steaks.

Cook the steaks for two minutes on each side until brown, golden and crispy.

Remove the steaks from the skillet onto a paper toweled line plate to drain the excess grease.

Wrap in foil to keep the steaks warm while you make the gravy.

Directions for the Gravy

After all the steak is fried and removed onto a plate, pour off the remaining grease into a heatproof bowl.

Without cleaning the skillet, return the skillet to the stove over a medium-low heat.

Add 1/4 cup of the grease back to the skillet and allow it to heat up accordingly.

When the grease is hot, sprinkle the flour evenly over the grease.

Using a whisk to mix the flour with the grease, creating a golden-brown paste.

Helpful hint: If the gravy mixture looks too greasy, add more flour. If the gravy looks too clumpy, add a little more grease.

Pour in 3 to 4 cups milk and whisk constantly. Add the salt and pepper while cooking…and whisking…until the gravy is smooth and thick – should be thickened between 5 to 10 minutes.

If the gravy is overly thickened? Add more milk.

Make sure to taste the gravy to make sure it is perfectly seasoned – might need more…all depends on your preference.

Serve immediately over the chicken fried steak and if you are having mashed potatoes…goes wonderful over those too!!

Today in American history…former President Lyndon Baines Johnson was born on August 27, 1908 in Stonewall, Texas.

He would serve as our 36th U.S. President from November 22, 1963 until January 20, 1969.

I love stumbling across old recipes and trying them out in my kitchen. Sometimes I’m successful…other times? It can be a little dicey. It’s always a fun time researching and exploring though! Some recipes I get really excited about. Other ones like a former President’s squirrel stew recipe not so much 🤣

The other day I came across a recipe for Norman Rockwell’s favorite oatmeal cookies and I was so excited like a kid in a candy store. Oatmeal cookies are my personal favorite (peanut butter closely behind it) so I just had to make them. Plus, it’s always such a fun thing to taste what people in history enjoyed too!

Norman Rockwell (1984-1978) was an American painter and illustrator. He is most famous for his cover illustrations of every day life in America which were published in the Saturday Evening Post for nearly five decades.

Today in American history…former President Bill Clinton was born on August 19, 1946 in Hope, Arkansas 🇺🇸

I was lucky enough to meet him (and get a picture taken!) at an event in Washington, D.C. several years ago while he was in office. That was pretty cool!

One of President Clinton’s favorite meals (besides a McDonald’s cheeseburger back in the day!) has been Chicken Enchilada’s. I was able to stumble upon his favorite recipe and made them for dinner tonight to honor his birthday.

I have to say they are quite delicious and I can understand how this recipe would be his favorite. They were pretty easy to make too and if you are feeling like making a Mexican type dinner – I highly recommend!

Today in American history…former First Lady Rosalynn Carter was born on August 18, 1927 in Plains, Georgia.

Rosalynn Carter was well known for her advocacy work with mental health and caregiver issues.

Some other interesting facts about her life are:

✔️ One of her favorite things to do was to go fly fishing.

✔️Mrs. Carter has a rose, an orchid, a camellia and an azalea named for her.

✔️Was valedictorian of her Plains High School graduating class.

✔️President Jimmy Carter’s mother helped to deliver Rosalynn Carter into the world in the house next door to his home (the families were neighbors). Three year old Jimmy Carter met baby Rosalynn soon afterwards.

✔️Mrs. Carter was an honorary chair of the Last Acts Campaign to improve end of life care and was an early advocate for the hospice movement and palliative care.

✔️Mrs. Carter was a key advocate for passage of legislation during the Carter administration requiring vaccinations for school children.

🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

In honor of Mrs. Carter’s birthday today, I made a delicious Strawberry Cake and used her own personal recipe.

The cake is so moist and delicious. If you love strawberries this is the perfect cake for you – it’s filled with them! 🍓

You can serve it plain but wow it is extra delicious and yummy with homemade whipped cream too! Or maybe even a scoop of vanilla (or strawberry!) ice cream 😋

In the written recipe, it says to use an angel food cake pan. I’ve made this cake previously and a Bundt pan would work perfectly too.

Today in American history…former First Lady Florence Harding was born on August 15, 1860 in Marion, Ohio.

Florence Harding was the first future First Lady to vote in a Presidential election following the ratification of the 19th Amendment to the U.S. Consititution.

During her tenure as First Lady, she used her platform to advocate for animal rights, veterans welfare and women’s equality.

President Warren Harding and Mrs. Harding enjoyed waffles very much. If you ever get the chance to visit their home in Marion, the waffle iron can still be seen on the stove. There is also a plaque in the kitchen that reads, “You eat the first fourteen waffles without syrup, but with lots of butter. Then you put syrup on the next nine, and the last half-dozen you eat simply swimming in syrup. Eaten that way, waffles never hurt anybody.”