For the cake:
1 cup butter or margarine, softened
2 1/2 cups granulated sugar
1 1/2 tsp grated lemon peel
1 1/2 tsp grated lime peel
1 tsp lemon extract
4 eggs
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 (8 oz) container sour cream
For the glaze:
1 cup confectioners sugar
1 tsp butter or margarine, softened
1/4 tsp lemon extract
1/4 tsp grated lemon or lime peel
5 to 6 tsp milk

Lemon-Lime Glazed Cake

1. Heat oven to 350� F. Generously grease and flour 12-inch fluted tube pan.
2. Cream butter and sugar in a large bowl until light and fluffy. Add lemon and lime peels and extract; then add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder and salt in a small bowl; mix well. Alternately add flour mixture and sour cream to sugar mixture, beating well after each addition. Spread batter evenly into pan.
4. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes; invert onto serving plate. Cool completely.
   To Prepare Glaze:
   Combine all ingredients in a small bowl until smooth; drizzle over cake. Store cake loosely covered.
   Makes 16 servings
   Preparation time: 10 minutes + Baking time: 1 hour