CAKE:

2 sticks butter
3 c. sugar
6 eggs, at room temperature
3 c. all-purpose flour, sifted
1/4 tsp. salt
2 tsp. vanilla
1 sm. carton sour cream

GLAZE:

2 c. sifted confectioners' sugar
2 1/2 tbsp. orange juice
1 1/2 tbsp. lemon juice
1 tsp. lemon rind
1 tsp. orange rind

Cream butter and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Add salt and vanilla. Then blend in flour, sour cream alternately. Pour into a greased and floured 10-inch bundt pan. Bake at 325 degrees for 1 hour and 15 minutes.

GLAZE: Combine 2 cups sifted confectioners' sugar with 2 1/2 tablespoons orange juice, 1 1/2 tablespoons lemon juice and 1 teaspoon lemon and orange rind. Pour over cake while warm.