Lemon-Cornmeal Pound Cake

1 cup butter, softened
3 3/4 cups confectioners' sugar
1 1/2 teaspoons baking powder
4 large eggs (at room temperature)
2 1/3 cups all-purpose flour
1 cup milk (at room temperature)
3/4 cup yellow cornmeal
1 tablespoon freshly grated lemon peel
3/4 cup granulated sugar
1/3 cup fresh lemon juice

Preheat oven to 350 degrees F. Lightly grease two 9 x 5-inch loaf pans.

Beat butter in large bowl with electric mixer about 30 seconds until smooth. With mixer on low speed, gradually add sugar and baking powder. Increase mixer speed to high and beat until pale and fluffy. Add eggs one at a time, beating well after each, until mixture is very pale and increased in volume. With mixer on low speed, alternately beat in flour and milk in 3 additions until smooth and well blended. Beat in cornmeal and lemon peel just until blended. Divide batter between prepared pans; spread evenly. Bake 55 to 60 minutes until a pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Invert on rack; turn cakes right side up. Place a piece of wax paper or foil under rack.

Mix granulated sugar and lemon juice. Spoon or brush all over the cake using all the glaze. Let cool completely on wire rack. Wrap airtight to store. Cut out six 1 1/2-inch stars from wax paper. Lay over cake. Stir confectioners' sugar through a fine sieve evenly over cake. Carefully lift stars from top of cake.