This is an old recipe. You can make it without the lemon extract and lemon glaze and just have a plain cake that is very good, too. Makes a wonderful dessert cake and so good with a cup of coffee.2 sticks butter or margarine or 1 cup, melted 1 cup brown sugar 1 cup white sugar 4 egg yolks 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons vanilla extract 1/2 teaspoon lemon extract 4 egg whites 1 cup nuts of your choice, Optional Melt the butter and combine with brown sugar, white sugar and egg yolks mixing well with mixer. Add flour, baking powder, salt, vanilla extract and lemon extract and continue beating. Beat egg whites in a separate bowl until stiff and fold into batter with a spoon mixing well. Fold in nuts. Generously spray bundt pan and pour in batter. (You can make this cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Sprinkle with powdered sugar or drizzle on lemon glaze recipe below. Lemon Glaze 3 teaspoons lemon juice 1 cup powdered sugar 4 tablespoons milk Beat with whisk or spoon until you get the right consistency to pour over cake. Can add more milk if needed. (Can heat a few seconds in microwave. This makes it easier to pour. I use a small pitcher and drizzle over cake.) Enjoy! Don’t miss this great cake recipe: Yummy Blueberry Dump Cake Click to follow The Southern Lady Cooks on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.