2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice or apricot nectar
3/4 cup oil
2 teaspoon lemon extract
1 1/2 cups powdered sugar
1/2 cup lemon juice
Heat oven to 325-degrees.
Generously grease (1 tablespoon shortening) – and lightly flour a 12-cup fluted tube pan (bundt).
In a large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed.
Pour batter into prepared pan. Bake at 325-degrees for 40-50 minutes or until a toothpick inserted in the center come out clean.
Prick deeply every inch with a long-tined fork.
In a small bowl, blend glaze ingredients until smooth.
Spoon half of the glaze over the hot cake in the pan. Let stand for 10 minutes; invert on a serving plate. Spoon remaining glaze over cake.