3 cups sifted all-purpose flour

1/2 teaspoon baking soda

Pinch of salt

1 cup unsalted butter, softened

2 cups sugar

1 1/2 teaspoons vanilla extract

3 eggs, at room temperature

1 cup light cream

3 tablespoons grated orange zest

3 tablespoons grated lemon zest

3 tablespoons lemon juice

For the lemon glaze:
1/4 cup sugar

1/4 cup lemon juice

Place the rack in the lower third of the oven and set it to 350 degrees. Grease and lightly flour a 9- or 10-inch tube pan.

Sift the flour, baking soda, and salt together and set aside. Beat the butter and sugar at high speed until pale and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Turn to low speed and add the flour mixture alternately with the cream, beating after each addition until evenly blended. Stir in the orange and lemon zest and the lemon juice.

Place in the prepared pan and bake for 70 minutes or until a tester comes out clean. Cool in the pan on a wire rack for about 10 minutes.

Remove the cake from the pan. Make the lemon glaze by stirring together the sugar and lemon juice. (The sugar will not dissolve.) Spoon the glaze over the top. Finish cooling on a rack.

Serves 10 or more.