Instructions: Cream butter with 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.

Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.

Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean.

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