Cream the butter and cream in the sugar until fluffy. If mixing by hand, separate the eggs, blend the beaten yolks into the butter mixture, sift the flour with the baking powder and salt, add alternately with the milk and vanilla, and fold in the beaten whites last. If using a mixer, beat the whole eggs in at medium to high speed, turn off the mixer and add the flour mixture, then turn to lowest speed and add the milk and vanilla. When smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a moderate 350 degree oven until the cake springs back when touched lightly with a fingertip or use the toothpick test. When baked, let the cake cool 10 minutes or more, loosen from the pan, and turn out on a rack.

Frosting: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4 cup sugar. Add 1 tablespoon grated orange rind also, if you like. Drizzle over the cake, being sure not to soak it all in one spot. Let the cake cool.

Bundt cake pan. My educated guess would be between 45 minutes and an hour but I would keep a careful eye on the cake while baking.