2 3/4 c. sugar
1 1/4 c. butter, softened
2 tbsp. lemon juice
5 eggs
3 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. evaporated milk
1/2 to 3/4 tsp. lemon extract

Heat oven to 350 degrees. Grease and flour a 12 cup Bundt cake pan or tube pan, 10 x 4 inches. Beat sugar, butter, lemon juice, and eggs on low speed, scraping bowl consistantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 5 minutes. Beat in flour, baking powder, and salt alternately with milk on low speed. Pour into pan. Fold in extract. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool 10 minutes; remove from pan.

LEMON GLAZE:

1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. lemon juice plus 2 to 4 tbsp. lemon juice

Heat butter until melted. Stir in powdered sugar and 1 1/2 teaspoon of lemon juice. Stir in remaining lemon juice, heated, one tablespoon at a time, until smooth and desired consistency. Spread over cooled cake.