3/4 c. butter
1 1/4 c. sugar
8 egg yolks
2 1/2 c. cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1 tsp. vanilla
1 tsp. grated lemon rind
1 tsp. lemon juice

Preheat oven to 325 degrees. Cream 3/4 cup butter with 1 1/4 cups sugar until light and fluffy.

In separate bowl, beat 8 egg yolks until light and lemon colored; blend into creamed mixture. Sift together 2 1/2 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; resift 3 times. Add the sifted ingredients in thirds, alternating with 3/4 cup milk. Beat the batter thoroughly after each addition.

Add 1 teaspoon grated lemon rind and 1 teaspoon lemon juice and beat for 2 minutes. Bake in a greased bundt pan for 1 hour or until a straw inserted in the center comes out clean.