Glazed Lemon Pound Cake

Heat oven to 325F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside. Combine sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed. Spread batter into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. *Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.