1 cup butter (only the real stuff!) Softened
2 cups sugar
1 1/2 tsp lemon extract
1 1/2 tsp vanilla extract
3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup milk (or my fav, 1/2 cup milk 1/2 cup heavy whipping cream!)
1 T grated lemon peel (or 5 drops Lemon Essential Oil)
1/4 cup lemon juice
1 T. water
1/2 tsp lemon extract
3/4 powdered sugar
In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Beat in extracts. Combine the flour, baking powder and salt, sift and add to the creamed mixture alternately with milk. Stir in lemon peel.
Pour into a greased and floured bundt pan and bake at 350 for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a cooling rack.
Mix together glaze and drizzle over cake...voila!