For the glaze and the lemon syrup
Beat butter with sugar. Gradually adding the eggs. Add the milk and the baking powder and continue beating until you get a well blended mixture. Pour the flour and the lemon zest into the mixture and beat it until you come up with a soft dough.
Brush with butter two oblong baking dish. Spread the cake dough inside and bake at 170-180° C for 40-45'
Prepare the lemon syrup as follows: dissolve half the powderd sugar into the lemon juice (keep 1tbs of lemon juice for the glaze) and stirr well.
When you removed the cake from the oven pour with the syrup and pierce in several places to be absorbed. Beat the whites with the remaining sugar and the remainig lemon juice until they become white glaze. Garnish the cake.