Cake Ingredients
3/4 cup butter or margarine (at room temperature)
Icing Ingredients
2 cups confectioners' sugar
1 1/4 cup granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 cup butter or margarine (at room temperature)
1 lemon, Grated rind only
1 lemon, juiced
2 teaspoons cream (or more, until spreading consistency)
Yellow food coloring, if desired
Directions:
Cream
butter and sugar until fluffy. In a separate bowl, beat egg yolks until
light and lemon-colored; blend into creamed mixture. Sift together
flour, baking powder and salt; resift 3 times. Add sifted ingredients
to creamed mixture in thirds, alternating with milk. Beat the batter
thoroughly after each addition.
Add vanilla extract, lemon
rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan
in preheated oven at 325 degrees F for 1 hour or until cake tester
inserted in center comes out clean. You can also can use three 9-inch
round cake pans and bake at 350 degrees F for 25 minutes. Double the
frosting recipe for a layer cake.
Lemon Icing
Combine ingredients and beat, adding cream until desired consistency.