Lady Bird Johnson’s Lemon Cake: A Slice of Southern Tradition

Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and zest.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, lemon juice, and water until smooth.
Drizzle the glaze over the cooled cake, allowing it to soak in for extra flavor.
Serving and Storage Tips: