2 1/2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 c. orange juice
3/4 c. oil
2 tsp. lemon extract
4 eggs

Glaze:

1 1/2 c. powdered sugar
1/2 c. lemon juice

Heat oven to 325°F. Generously grease with solid shortening and lightly flour 12-cup fluted tube pan. In 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°F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Prick deeply every inch with long tined fork.

In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake.

Makes a 10-inch ring cake.