Instructions: Preheat oven to 325F. Cream 3/4 cup butter or margarine with 1 1/4 cups sugar until light and fluffy. In a separate bowl, beat 8 egg yolks until light and lemon colored; blend into creamed mixture. Sift together 2 1/2 cups cake flour, 3 tsp. baking powder and 1/4 tsp. salt; resift 3 times.

Add the sifted ingredients in thirds, alternating with 3/4 cup milk. Beat the batter thoroughly after each addition. Add 1 tsp. vanilla, 1 tsp. grated lemon rind and 1 tsp. 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. AS REPRINTED from Ladies Home Journal, August 1965.

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