Lemon Pound Cake

Cake:
1½ cups butter, softened
8-ounces cream cheese, softened
3 cups sugar
¼ cup fresh lemon juice
1½ Tablespoons vanilla extract
1 Tablespoon grated lemon peel
6 large eggs
3 cups all purpose flour
¼ teaspoon salt
Glaze:
1¾ cups confectioners sugar
3 Tablespoons milk
1 Tablespoon fresh lemon juice

FOR CAKE : Preheat oven to 350º F.

Grease and flour 10-inch diameter angle food cake pan or Bundt pan. Using electric mixer, cream butter in large bowl until light. Add cream cheese and beat until well combined. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs, 2 at a time; beat until combined. Add flour and salt; beat just until batter is smooth and creamy. Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1½ hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and cool.

FOR GLAZE : Mix all ingredients in small bowl until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes. ( Can be made 8 hours ahead. Cover and let stand at room temperature).