GLAZED LEMON BUNDT CAKE

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 cups sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well 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 inch fluted tube pan. Bake at 350 degrees for 60 to 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 rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

Makes 12 to 16 servings.

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