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| 3 Tasse | sugar |
| 1 1/4 Tasse | Butter or margarine, softened |
| 8 x ca. 30 g | cream cheese softened |
| 1 Esslöffel | lemon juice |
| 2 Teelöffel | vanilla |
| 1 Teelöffel | lemon extract |
| 1/2 Teelöffel | Orange extract |
| 1/8 Teelöffel | salt |
| 6 | eggs |
| 2 3/4 Tasse | Flour * |
| 1 Tasse | sugar powdered |
| 1 Esslöffel | Butter or margarine, softened |
| 2 Teelöffel | Lemon peel grated |
| 2 Esslöffel | Lemon juice (2-3 T) |
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* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy.
Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth.
Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. Glaze: Mix all ingredients until smooth. (From Betty Crocker Contest
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