Cream butter and sugar until fluffy, beat in eggs one at a time. Mix in baking powder, almond extract, and lemon zest at a low speed.

Add flour and milk, alternating, and beating after each addition.

Scrape bowl with a spatula. Pour batter into a greased and floured tube pan. Tap the pan on the counter 2 or 3 times to burst air bubbles.

Bake at 350 deg for about an hour, or until the cake leaves the sides of the pan. Set cake on rack and cool for 5 min, run a knife around the tube of the pan.

Make glaze by mixing the lemon juice and powdered sugar until smooth. Set aside about half a cup.

Pierce cake every inch or so with the same knife and pour glaze over top. Let the cake cool for at least 6 hrs. Remove from the pan and pour the remaining glaze over top before serving.