Heat oven to 350°F. Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy.
Stir together flour and baking powder in small bowl. Reduce speed to low. Beat, gradually adding flour mixture alternately with milk to butter mixture, until well mixed. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. Gently stir in egg whites by hand.
Pour batter into greased and floured 12-cup Bundt® or 10-inch tube pan. Bake for 50 to 65 minutes or until toothpick inserted in center comes out clean.
Stir together all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved (3 to 4 minutes). With toothpick poke holes in top of cake; pour glaze over cake. Cool 15 minutes; remove from pan. Serve with fresh berries..