Move a rack to the middle of the oven. Preheat oven to 325°. Grease and flour a 2-quart plain or fluted tube pan and set aside. Sift together the flour, baking powder and salt (if using) in a medium bowl and set aside. In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the VANILLA and beat well. Reduce the mixing speed to low. In 3 batches beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined. Spoon the batter into the pan and smooth the top. Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes. Cool the cake in the pan on a rack for 15 minutes and then remove from pan onto a rack to cool completely. To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick. When the cake is completely cool, set the rack over a baking sheet or waxed paper. Drizzle the glaze over the cake, letting it drip down the sides.
Prep. time: 20 minutes
Baking time: 45-55 minutes
Servings 17; Serving Size 1 slice (83g); Calories 240; Calories from fat 60; Total fat 7g; Cholesterol 75mg; Sodium 120mg; Carbohydrate 45g; Dietary Fiber 0g; Sugars 34g; Protein 3g.