Serves: 16
Total Calories: 263

3/4 cup butter or margarine
1 1/4 cups sugar
8 eggs yolk
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon peel grated
* Part two.
1 cup powdered sugar
2 tablespoons orange juice concentrate
1 tablespoon butter or margarine, melted
1 1/2 teaspoons orange rinds grated

Heat oven to 350° F. In the large bowl of an electric mixer, beat butter or margarine until creamy add sugar gradually, continuing to beat until light. In a separate bowl, beat egg yolks until light and lemon colored add to butter mixture and blend just until mixed. Sift together flour, baking powder, and salt. Add alternately with milk to batter. Add vanilla and lemon rind. Bake in a well greased 9-inch tube pan for about 45 minutes or until done when tested. Let cool 5 to 10 minutes before tuning out onto serving plate. Prepare glaze.

Note: For high altitude (over 5000 feet), reduce baking powder to 2 teaspoons, increase milk by 1 tablespoon, and increase flour by 2 tablespoons. This cake is best eaten the day it is baked.

Orange Glaze:
*Place confectioners' sugar in small bowl and stir in orange juice, butter or margarine, and orange rind vigorously. Consistency should be thin enough to pour over top of cake. Drizzle glaze over cake when room temperature.

Nutritional Facts:

Serves: 16
Total Calories: 263
Calories from Fat: 97

More Recipes from the Recipes for Summer Days Cookbook:
Chocolate Angel Food Cake
Dessert Fruit Loaf
Picnic-Time Cake
Sunshine Cake