| | Directions | | In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-inch bundt pan. Bake at 350°F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert on cake rack. Cool additional 10 minutes. Place cake on serving plate. Combine glaze ingredients and drizzle over the warm cake. Cool completely before serving. |
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| Ingredients | | - |  | 1 cup butter or margarine, softened |
| - | | 2 cups sugar |
| - | | 4 eggs |
| - | | 1 1/2 teaspoons lemon extract |
| - | | 1 1/2 teaspoons Vanilla extract |
| - | | 3 cups all-purpose flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup milk |
| - | | 1 tablespoon grated lemon peel |
| - | | GLAZE |
| - | | 1/4 cup lemon juice |
| - | | 1 tablespoon water |
| - | | 1/2 teaspoon lemon extract |
| - | | 3/4 cup sugar |
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