Mrs. Lyndon Johnson's Famous Lemon Cake

Directions

1. Preheat oven to 325F. Cream 3/4 c. butter or possibly margarine with 1 1/4 c. sugar till light and fluffy. In a separate bowl, beat 8 egg yolks till light and lemon colored; blend into creamed mix. Sift together 2 1/2 c. cake flour, 3 teaspoon baking pwdr and 1/4 teaspoon salt; resift 3 times.
2. Add in the sifted ingredients in thirds, alternating with 3/4 c. lowfat milk. Beat the batter thoroughly after each addition. Add in 1 teaspoon vanilla, 1 teaspoon grated lemon rind and 1 teaspoon lemon juice and beat 2 min. Bake in a greased Bundt pan for 1 hour or possibly till a straw inserted in the center comes out clean. AS REPRINTED from Ladies' Home Journal, August 1965.