Sift the cake flour 2 times — measure out 2 1/2 C and then add in the baking powder and salt. Sift these ingredients together a couple of times

In your mixing bowl beat butter and sugar together until pale gold and fluffy ( a couple of minutes)

In another bowl beat the egg yolks, vanilla and lemon zest together until thick and pale gold

Beat the egg yolk mixture into the butter mixture

Gradually add the flour mixture and the milk into the bowl — alternate the flour with the milk (3 additions of flour for every 2 of milk) Make sure that you beat well and scrape the sides of the bowl after each addition

Divide into lined cupcake tins and bake at 375 F for about 16 - 18 minutes or until they’re a lovely gold color and the tops spring back when pressed