Lemon Bundt Squared Cake

• 1 cup butter, melted and slightly cooled
• 2 cups sugar
• 4 eggs, room temperature
• 2 teaspoons lemon extract
• 1 teaspoon vanilla
• 3 cups flour
• 2 teaspoons baking powder
• 1/ 2 teaspoon salt
• 1 cup milk
• 1 tablespoon grated lemon peel
• Glaze
• 1/ 4 cup lemon juice
• 1/ 2 teaspoon lemon extract
• 1 1/ 2 cup powdered sugar

Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after adding each egg. Beat in lemon and vanilla extract. Combine flour, baking powder and salt. Add to creamed butter and sugar  alternating with milk. Stir in lemon peel. Pour into prepared pan. Bake until done for about an hour, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set up glaze.