3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind
2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon
Step 1: Preheat your oven to 325° F.
Step 2: Cream the butter and sugar until fluffy.
Step 3: In a separate bowl, beat the egg yolks until light and lemon colored.
Step 4: Blend into the creamed mixture.
Step 5: Sift together the flour, baking powder and salt.
Step 6: Resift 3 times.
Step 7: Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.
Step 8: Beat the batter thoroughly after each addition.
Step 9: Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes.
Step 10: Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.
Step 11: Remove from the oven and cool 19 minutes before inverting on serving platter.