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 a separate bowl beat 8 eggs yolks until light and lemon color, blend into creamed mixture. Sift together 2 1/2 cups cake flour 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 vanilla, 1 teaspoon grated lemon rind and 1 teaspoon lemon juice; and beat 2 minutes. Bake in greased bundt pan for 1 hour or until done.