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1
Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350u00b0.Butter a 12-cup capacity bundt pan; dust it lightly with fine, dry breadcrumbs; set aside.
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2
Sift together the flour, baking powder, and salt; set aside.
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3
In a large bowl of an electric stand mixer, beat the butter until soft; add in the sugar and beat until incorporated.
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4
Beat in the eggs one at a time, scraping the bowl as necessary (the mixture might look curdled-that is ok).
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5
On lowest speed add the dry ingredients alternately in three additions with the milk in two additions, beating only until incorporated after each addition.
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6
Remove the bowl from the mixer; stir in lemon rind.
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7
Turn the batter into the prepared pan; level the top of the batter by rotating the pan briskly from left to right-and from right to left.
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8
Bake for 1 hour and 5-10 minutes until a pick comes out clean.
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9
Let the cake stand in the pan for 5 minutes, then cover with a rack and invert.
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10
Remove from the pan, leaving the cake upside down.
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11
Place over a large piece of foil or wax paper; prepare the glaze.
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12
The glaze: the glaze should be used immediately after it is mixed; mix the lemon juice and sugar together; brush it all over the hot cake; the cake will absorb it.
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13
Let cool completely and then transfer to a cake plate; it is best to wait a few hours before cutting the cake.
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14
**May substitute 1/2 cup key lime juice for the lemon juice, but Ms. Heatter recommends not changing the lemon rind to lime rind.
