Instructions: Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or 10-inch springform pan. In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat two minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1-1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4-INCH THICK.

In medium bowl, combine all filling ingredients; spoon over batter. Bake 45-55 minutes or until crust is brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Serve warm or cool.

Makes 8 servings.

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