Glazed Lemon Bundt Cake - cooking recipe

Ingredients

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
GLAZE
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Preparation

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 flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Stir in lemon peel.
Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 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 waxed paper under rack.
Combine glaze ingredients; drizzle over the warm cake.
Cool completely before serving.
Yield: 12-16 servings.