Iced Lemon Pound Cake

mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
With the mixer running on low speed slowly add the dry ingredients just until combined. If needed run a whisk through the batter a few times to rid any large lumps. Avoid overmixing. Batter is very thick.
Spoonspread the batter into prepared loaf pan and bake for 5565 minutes if you used an 84inch pan and 4560 minutes if you used a 95inch loaf pan. Tent the cake with aluminum foil halfway through baking to prevent the top from overbrowning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary so keep an eye on yours and dont be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out mostly clean. A couple moist crumbs are OK.
Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plateplatter. You can add the icing while the cake is still warm or wait for it to cool
Make the icing Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely which promises neater slices.
Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.