1 orange
1 stick butter, softened
1 1/2 c. sugar
2 eggs
2 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 c. evaporated milk
1 tbsp. lemon juice
1/4 c. sugar
1/4 c. orange juice

Cut orange to remove seeds, then chop peel and all in blender. Cream butter and 1 1/2 cups sugar until fluffy. Add orange pulp and rind; mix well. Add eggs, one at a time, beating after each addition. Sift together flour, salt and soda. Add to creamed mixture alternately with evaporated milk and lemon juice, mixed.

Turn into greased and floured 8 inch square baking pan. Bake at 375 degrees for 45 minutes. While cake is still very hot, sprinkle evenly with 1/4 cup sugar. Immediately pour on 1/4 cup orange juice to form a moist glaze.