Preheat your oven to 350°F (175°C).

Sift 3 cups of all-purpose flour into a bowl. Lightly spoon 2-3/4 cups into a measuring cup and level off.

In a separate medium bowl, combine the sifted flour, baking powder, and salt. Whisk together and set aside.

In a large bowl, cream together the softened butter, granulated sugar, and eggs until light and fluffy.

Add the eggs one at a time, mixing well after each until fully incorporated.

Add the pure vanilla extract and mix until combined.

Gradually add the flour mixture to the butter mixture, beating on low speed for only one minute.

Transfer the batter into the greased 12-cup tube pan or Bundt pan.

Bake for 50 to 55 minutes, until a skewer inserted comes out clean.

Let the cake cool in the pan for 20 minutes on a rack.

Tap the pan lightly, then invert the cake onto a plate and let cool for an additional 15 minutes.

In a medium saucepan, combine the confectioners' sugar, evaporated milk, lemon juice, and additional confectioners' sugar. Heat over medium, stirring constantly until bubbly.

Remove from heat and stir well.

Once the cake has cooled for at least 30 minutes, pierce holes over the top and drizzle the glaze slowly over the cake.