Lower the oven rack to the next to lowest position.  Preheat oven to 325 degrees

Grease and flour a 10 inch bundt pan.  

In a separate bowl whisk the flour and baking powder, salt and the lemon and orange zest. Whisk for at least 30 seconds to combine.  Set aside. 

In a bowl or measuring cup, add milk and lemon juice. Add the vanilla and lemon extracts.  Set Aside

Cream butter with the paddle attachment of your mixer until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes or until increased in volume, lighten in color and fluffy.

Add the eggs one at a time mixing after each until the yellow of the yolk is blended into the batter

Add the flour mixture alternately with the milk mixture to the butter, sugar, and eggs mixture. Begin and end with the dry ingredients ( 3 additions of dry and 2 of wet).

Double check and make sure all ingredients have been used.

Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick comes out clean. Check at about 50 minutes baking time and if the top is getting too dark, cover loosely with aluminum foil.

Place on cooling rack for about 10 minutes before turning out of the pan. 

We made two glazes-- an orange glaze and a lemon glaze. The instructions are the same for both.

Combine the ingredients in a bowl and mix with a spoon until combined and smooth. If the glaze is too thick, add additional milk a teaspoon at a time until the right consistency.

*For the orange glaze, we added a small amount of orange coloring gel.