1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 c. milk
1 tbsp. lemon extract
1 tbsp. grated lemon peel

GLAZE:

1/4 c. butter, softened
1 to 1-1/4 c. confectioner's sugar
2 tbsp. lemon juice
1 tsp. grated lemon peel

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking powder; gradually add to creamed mixture alternately with the milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into a greased fluted tube pan. Bake at 350 degrees for 70 minutes or until cake tests done. Turn out onto a rack to cool. For glaze, combine all ingredients and drizzle over cooled cake. Yields: 22 servings.

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this down to me.