1 tablespoon butter, for cake pan
2 3/4 cups plus 2 tablespoons all-purpose flour
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup milk
2 scant tablespoons (about 2 lemons) finely grated lemon peel

Generously butter a 9-inch (12 cup) turk's head mold, 9-inch tube pan or 12-cup Bundt pan. Dust lightly with 2 tablespoons flour, tapping out excess. In a medium bowl combine remaining 2 3/4 cups flour, baking powder and salt; set aside. In a large mixer bowl with electric mixer at medium speed, cream butter with sugar until light and fluffy, scraping the sides of the bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Preheat oven to 350°F. Reduce speed to low and add the dry ingredients alternately with milk, beginning and ending with the flour mixture. Scrape sides of the bowl with a rubber spatula as needed. Beat until smooth after each addition. Do not overbeat. Fold in lemon peel. Pour batter evenly into the prepared pan.

Bake for 1 hour and 10 minutes or until a toothpick inserted in the center of cake comes out clean. Remove from oven. Let cake stand in pan for 5 minutes. Invert onto wire rack. Place rack on piece of waxed paper. Brush all the glaze (see below) over hot cake. Cool completely before serving.

TO FREEZE: Wrap securely and freeze for up to 4 months. To serve, thaw at room temperature for 4 hours before serving. GLAZE: Do not mix glaze until ready to brush on cake. In a small bowl stir 1/3 cup lemon juice and 3/4 cup sugar together. (The sugar will not dissolve.)