4 sticks room temperature butter
4 cups sugar
12 eggs
4 cups all purpose flour
1 teaspoon salt
1 oz. bottle lemon extract (or 2 tablespoons)

1/4 cup fresh squeezed lemon juice
1 teaspoon lemon zest
1 cup confectioner's sugar




Preheat oven to 350*. Generously grease and flour a Bundt pan or
2 loaf pans and set aside.

Cream butter and sugar together thoroughly with an electric
mixer. Add one eggs at a time, mixing well after each addition.
Add salt to flour and add mixture gradually, then mix in entire
bottle of lemon extract.

Pour into prepared pan(s) and bake at 350* for about 1 hour for
Bundt pan or about 40 mins for loaf pans, or until a knife comes
out clean when inserted near the middle of the cake.

Cool thoroughly in pan(s) on a rack, then turn out onto a cake
plate or serving plate and glaze:

Mix lemon juice, zest and confectioner's sugar thoroughly by
hand, then pour slowly over cake, letting it soak into the cake.

Wrap well or cover tightly any left overs.