Old-Fashioned Lemon Pound Cake From Lian 21

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All-vegetable shortening, melted

1 cup salted butter, softened

3 cups granulated sugar

6 large eggs, separated

1½ teaspoons lemon extract

¼ cup plus 2 tablespoons fresh lemon juice, divided

3 cups all-purpose flour, sifted

¼ teaspoon salt

¼ teaspoon baking soda

1 cup plus 2 tablespoons whole milk, divided

2 cups confectioners’ sugar

Preheat oven to 325°. Grease a 12- to 15-cup Bundt or tube pan with melted vegetable shortening, and dust with flour.
In the bowl of a stand mixer fitted with the whisk attachment, beat butter and granulated sugar at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add extract and ¼ cup lemon juice.
In a medium bowl, whisk together flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with 1 cup milk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites with a mixer at high speed until stiff. Fold into batter. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
In a medium bowl, whisk together remaining 2 tablespoons lemon juice and remaining 2 tablespoons milk. Gradually whisk in confectioners’ sugar until smooth. Drizzle over cake.