1 c. butter, softened
1/4 c. vegetable oil
3 c. sugar
5 eggs
3 c. all-purpose flour
1 c. milk
1 tsp. lemon extract
Lemon Glaze

Beat butter in a large bowl at medium speed of an electric mixer. Gradually add oil, beating well. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes.

Remove from pan to wire rack. Brush glaze on sides of cake. Gradually spoon glaze over top. Let cool completely. Yield: one 10-inch cake.

LEMON GLAZE:

1/2 c. sugar
1/2 c. water
1 tsp. grated lemon rind
1/4 c. lemon juice

Combine all ingredients, stirring until sugar dissolves. Yield: 1 1/4 cups.