Lemon Cake

2 ½ Lemons
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Orange Juice
2 ¼ C. Flour
1 T. Baking Powder
1 C. Powdered Sugar

Preheat oven to 400. Remove zest from one lemon and squeeze juice from all lemons. Beat eggs and sugar until light and creamy. Add oil, orange juice and ¾ of the lemon juice. Briskly stir in half the lemon zest, flour and baking powder. Pour batter in prepared bundt pan; bake 50-55 minutes. Soft powdered sugar and mix with remaining lemon juice to make a glaze. Spread onto cooled cake and sprinkle with remaining zest.