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 juice
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. From Poppy
Cannon’s WHITE HOUSE COOKBOOK.
Yields
16 Servings