Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
Directions
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 6-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
Directions
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 6-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
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