Ingredients
1 cup butter, softened2 cups sugar4 large eggs, room temperature1-1/2 teaspoons lemon extract1-1/2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup 2% milk1 tablespoon grated lemon zestGLAZE:1/4 cup lemon juice1 tablespoon water1/2 teaspoon lemon extract3/4 cup sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest.
Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
