Preheat oven to 325ºF.  Coat a 10-inch tube pan with baking spray.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, combine sugar, butter, and cream cheese. Beat at high speed until light and fluffy. Add eggs, one at a time. Beat in oil, rind, and vanilla. 

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan. 

Bake for 70 minutes, or until wooden toothpick inserted into the center comes out with moist crumbs clinging to it. Cool on a wire rack for 10 minutes. Invert cake and allow to cool completely.

Place juice in a saucepan over medium-high heat. Bring to a boil. Cook until reduced to a quarter cup. Cool slightly. 

Stir in confectioners’ sugar and salt. Drizzle over cooled cake.