Combine oil, sugar, eggs, buttermilk, and lemon extract. Mix well until creamy.

Add the dry ingredients : flour, salt, baking soda, and baking powder. Mix well and pour into greased and floured bundt cake pan.

Bake at 375°F for 50 - 55 minutes until cake tests done. (use a toothpick inserted in the center to see if cake is done)

Remove from oven. Run a knife around the edge of the cake and around the center to loosen it from the pan.

Prepare glaze as cake is baking: Mix orange juice and lemon juice in bowl. Add 3 - 4 cups powder sugar, a little at a time until you have a thin glaze you can scoop up with a spoon.

Drizzle cake glaze down the sides of the cake pan using the knife to loosen the edge of the cake from the pan. Pour the remainder of the glaze on the bottom of the cake. Put back in the oven for 3 minutes.

Remove cake from oven. Cool about 10 minutes. Invert bundt cake pan on a wire rack. (Have paper towels or foil underneath to catch extra glaze drips). Allow cake to cool completely.

Serve in thin slices. Keep wrapped in foil. Keeps well for a few days.