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 shortening and sugar until light and fluffy. In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture. Sift together cake flour, baking powder and salt; resift 3 times. Add the sifted ingredients in thirds, alternating with milk. Beat the batter thoroughly after each addition. Add vanilla, grated lemon rind and lemon juice. Beat 2 minutes. Bake in well greased and floured bundt pan for 1 hour or until straw inserted in the center comes out clean. Dust with powdered sugar on top if desired.