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

Cream butter with sugar until light and fluffy. In separate bowl, beat egg yolks until light, blend into creamed mixture. Stir together flour, baking powder, and salt, sift 3 times. Add the sifted ingredients in thirds alternating with 3/4 milk. Beat the batter thoroughly, add 1 teaspoon vanilla, 1 teaspoon grated lemon rind and 1 teaspoon lemon juice; beat 2 minutes. Bake in ungreased bundt pan for 1 hour at 325 degrees.