Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Continue beating, adding eggs one at a time, until well mixed.
Reduce speed to low. Gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed.
Add lemon peel and 1 Tbsp lemon juice. Continue beating until well mixed.
Spread batter into a greased and flour 12 cup Bundt pan or a 10 inch angel food cake pan.
Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes, then remove from pan and cool completely.
Lemon Glaze
Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl.