1 cup butter or margarine, softened
2 cups sugar
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
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar
- 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-in. fluted tube pan.
- Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
- Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.