- 1 cup butter, 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
- 1/4 cup lemon juice
- 1 tablespoon water
- 1/2 teaspoon lemon extract
- 3/4 cup sugar
In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 10 minutes longer.
Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Yield: 12 to 16 servings.
(Recipe courtesy of "Taste of Home Baking Book")