Lady Bird Johnson's Lemon Bundt Cake

Preheat oven to 325 degrees F. Grease and flour Bundt pan.

For Cake: In large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Set aside.

In separate bowl, sift together flour, baking powder and salt. Add sifted ingredients to creamed ingredients, alternately with milk, beginning and ending with flour. Stir in vanilla and lemon juice.

Pour batter into pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan. Invert onto cooling rack. Cool completely.

For Glaze: In medium bowl, combine butter and powdered sugar. Add lemon juice, 1 tablespoon at a time, until glaze is consistency of thick syrup. Spoon over cooled cake.