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1
Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
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2
Beat the butter and sugar in a large bowl until light and fluffy.
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3
Beat in the eggs one at a time, mixing well until they are incorporated.
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4
Mix in the lemon zest, baking powder, and almond extract.
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5
Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
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6
Pour the batter into the prepared pan.
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7
Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
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8
While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
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9
Set aside.
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10
Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
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11
Pour about 3/4 of the glaze over the top of the cake.
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12
Cool the cake completely in the pan.
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13
Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
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14
Pour the remaining glaze over the top of the unglazed part of the cake.
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15
Let sit at room temperature until the glaze dries.
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16
Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
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17
Serve at room temperature or chilled.
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18
Thawing Directions: Simply thaw overnight at room temperature.
