This lemon cake was baked for the 1966 wedding of their daughter, Luci Baines Johnson, and served after the ceremony was held at the White House.
A presidential favorite: Ladybird Johnson’s classic lemon pound cake recipe
Kin to the famous Genoa cake of Italy, and not too different from the old-time pound cake, Mrs Johnson’s Lemon Cake is truly American, luxuriously Texan, with its eight egg yolks and all that butter.
It’s a big, hospitable cake — at least 16 good-sized golden wedges when you bake it as we did, in a 10-inch Bundt pan, large ring mold or an angel food pan.
The crust looks so beautiful, we couldn’t bear to cover it with frosting. But we wouldn’t dare omit the recipe for Mrs Johnson’s lemon icing!
Classic lemon pound cake: President Lyndon Johnson’s favorite
Lemon icing/glaze ingredients
2 cups confectioners’ sugar, sifted
1/4 cup butter or margarine, softened
Grated rind of 1 lemon
Juice of 1 lemon
2 tablespoons cream
Combine powdered sugar with butter or margarine. Beat in the juice and grated ring (zest) of 1 lemon. Add 2 tablespoons cream (or a little more) to spreading consistency. Garnish with grated lemon rind, if desired.
MORE: You might also like Triple lemon ripple cake with cream cheese (1982)