Directions:

1. Preheat your oven to 325°F (165°C).
2. Cream the butter and sugar together until fluffy.
3. In a separate bowl, beat the egg yolks until light and lemon-colored. Then, blend them into the creamed mixture.
4. Sift together the flour, baking powder, and salt. Resift three times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.
5. Beat the batter thoroughly after each addition.
6. Add the vanilla extract, lemon rind, and lemon juice. Beat for an additional 2 minutes.
7. Pour the batter into a greased Bundt pan and bake in the preheated oven for 1 hour or until a cake tester inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool for 19 minutes before inverting it onto a serving platter.

Lemon Glaze:

• 2 cups powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1-2 teaspoons buttermilk
• Zest of one fresh lemon

Prepare the Lemon Glaze by mixing powdered sugar with lemon juice, buttermilk, and lemon zest until smooth. Drizzle the glaze over the cooled cake before serving. Enjoy!