Glazed Lemon Bundt Cake

I made this cake for Erica's birthday. Paige really wanted me to make a chocolate cake, but I wasn't in the mood for chocolate. So lemon it was.














1 cup butter or margarine, 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

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 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Yield: 12-16 servings.