CAKE:
3 cups sugar
1-1/4 cups butter, softened
1 8-oz pkg cream cheese, softened
3 tablespoons lemon juice
2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
2-3/4 cups all-purpose flour

GLAZE:
1 cup powdered sugar
1 tablespoon butter
2 teaspoons grated lemon peel
2 tablespoons lemon juice

Heat oven to 325. Spray 10-inch tube pan or 12-cup Bundt cake pan with nonstick cooking spray; lightly flour.

In large bowl, beat sugar, 1-1/4 cups butter and cream cheese at high speed until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating well after each addition. Add flour; beat until smooth. Spread into pan.

Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

For glaze: Mix powdered sugar, 1 tablespoon butter, lemon peel and 2 tablespoons lemon juice in another large bowl. Add additional lemon juice, 1 teaspoon at a time, until smooth. Spread glaze over cake, allowing some to drizzle down side. Store in refrigerator.

8 servings.