Ingredients

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

Lemon Glaze:

2 cups powdered sugar

1-2 T. fresh lemon juice

1-2 t. buttermilk

Zest of one fresh lemon

Directions

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.