In large bowl of an electric mixer; combine butter and sugar; beat on high speed until fluffy (about 5 minutes).
Beat in eggs, one at a time; then mix in baking powder; lemon peel, and almond extract.
Add flour and milk alternately, beating well on low speed after each addition.
Pour batter into a well-buttered and flour-dusted 9 or 10 cup plain or decorative tube pan, or 9 x 13 pan.
Tap pan on counter several times to level batter and eliminate any air pockets.
Bake in center of a 325 oven (approximately 1 hour), or until cake begins to pull away from pan sides.
Lemon Glaze:
Blend 3/4 cup lemon juice into 3 1/2 cups (1 lb.) powdered sugar.
Note: Reserve half of glaze for when cake is fully cooled
Set pan on a rack and let stand for 5 minutes.
Run a sharp knife around edge of tube pan to loosen cake.
Place rack on top of pan and invert gently to release cake.
Invert again to return cake to tube pan.
With a thin wooden skewer (or use a long fork if you've cooked cake in a 9 x 13 pan); pierce cake at 1-inch intervals.
Pour all but half of the glaze over hot cake.
Let cool completely (at least 6 hours); then invert cake onto a serving plate and remove pan.
Then stir reserved glaze and spoon evenly over top.
Cover and store at room temperature for up to 1 day. (Or freeze for up to 4 months.
Thaw at room temperature overnight).
Garnish with: lemon slices and washed citrus leaves.
