Preheat oven to 180 C / Gas 4. Grease and flour a 26cm Bundt pan.
In a large bowl, cream together the butter, margarine and sugar until light and fluffy. Add the eggs one at a time, beating very well after each addition. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter into prepared tin. Bake in the preheated oven for 60 to 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Meanwhile, make the lemon glaze. Put the icing sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved. Drizzle over cooled cake.
This is a nice cake but could probably stand to have less sugar if I make it again in the future. It's a little more dense than I thought it was going to be but certainly still tasty. I added 2 tsps culinary lavender to the batter just to add a little more unusual flavour. - 28 Jun 2015