Lady Bird Johnson’s Lemon Cake Recipe

Treat yourself to a slice of history with this delightful lemon cake recipe inspired by Lady Bird Johnson, former First Lady of the United States. Bursting with citrus flavor and a hint of nostalgia, it’s perfect for any occasion.


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt cake pan or two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, sift together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  7. Pour the batter into the prepared cake pan(s) and smooth the top with a spatula.
  8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar or glaze with a simple lemon icing if desired.
  11. Slice and serve this delicious lemon cake, and enjoy a taste of history with each bite!

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