"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3/4 cup butter or margarine, room temperature 1 1/4 cups 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 1 teaspoon grated lemon rind 1 teaspoon lemon juice
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, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10 inch bundt pan in preheated oven at 325 º for 1 hour or until cake tester inserted in center comes out clean. You can also use three 9 inch round cake pans and bake at 350 º for 25 minutes. Double the frosting recipe for a layer cake.
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