Glazed Le Ion Bundt Cake

Ingredients:

l c. butter or margarine, softened
2 c. sugar
4 eggs
11⁄2 tsp. lemon extract
1/2 tsp. vanilla extract
2 c. all-purpose ftour
2 tsp. baking powder
1/1 tsp. salt
1 c. milk
T. grated lemon peel
Glaze:
1/2 c. lemon juice
1/2 tsp. lemon extract
T. water
1⁄4 c. sugar

Instructions:

In a mixing bowl. cream butter and sugar. Add the eggs, one at a time, beating welJ after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10″ fluted tube pan. Bake at 350° for 60-70 minutes. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper, and glaz. e. Combine glaze ingredients; drizzle over the warm cake. Cool com-pletely before serving. Yields 12-16 servings.

Notes:

Servings Yield:

Yields 12-16 servings