Cake:
Preheat oven to 350 degrees F. In large beater bowl
beat cream cheese and butter. Beat in the sugar until
light and fluffy, about 5 minutes.
Add eggs and beat until thoroughly blended.
Add
lemon rind, flour, baking powder, salt and milk. Blend
at low speed just until thoroughly combined.
Pour
batter in a greased 10 inch bundt or tube pan. Bake
for 50 to 55 minutes. Insert a toothpick or cake tester
in the centre to test for doneness - it should come
out clean. Do not underbake.
Glaze:
Combine lemon juice and sugar. Pour over the hot cake,
allowing it to run down the edges between the cake and
pan.
Cool
cake in the pan for 10 minutes. Run a knife around the
edges, place a cake plate over top of the pan. Turn
the plate and pan over, and carefully remove the pan,
so that the cake is sitting on the plate. Cool thoroughly.
