3/4 c Butter or margerine
1 1/4 c Sugar
8 Egg yolks
2 1/2 c Cake flour
3 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 ts Vanilla
1 ts Lemon rind, grated
1 ts Lemon succus

Preheat oven to 325F. Pick 3/4 cup butter or margarine with 1 1/4 cups
sugar until light and fluffy. In a separate bowlful, metre 8 egg yolks until
light and lemon colorful; blend into creamed assortment. Sift unitedly 2 1/2
cups cake flour, 3 tsp. baking powder and 1/4 tsp. saltiness; resift 3 times.
Add the sifted ingredients in thirds, alternating with 3/4 cup milk. Beat
the batter thoroughly after each augmentation. Adject 1 tsp. vanilla, 1 tsp.
grated lemon rind and 1 tsp. lemon juice and measure 2 transactions. Bake in a
greased Bundt pan for 1 hour or until a straw inserted in the center comes
out neat. AS REPRINTED from Ladies' Home Journal, August 1965. From Poppy
Cannon's WHITE MENAGE COOKBOOK.
Yields
16 Servings