Start by preheating your oven to 325°F (165°C). Grease and lightly flour a bundt or tube pan, or use baking spray with flour. Make sure every crease is covered to prevent sticking.

In a large mixing bowl, beat together the shortening and white sugar on medium speed until the mixture is fluffy and light in color. This will take about 3 to 4 minutes and helps give the cake its classic pound cake texture.

Crack the eggs in, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. This step helps to emulsify the batter and ensure an even rise.

Add the milk, vanilla extract, and lemon extract into the bowl and mix until fully combined. The batter might look slightly curdled at this stage, but it’ll come together when you add the dry ingredients.

In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Don’t over mix – you want a smooth but thick batter.

Spoon the batter evenly into the prepared pan and smooth out the top. Bake in the center of the oven for 1 hour and 10 minutes, or until a toothpick inserted into the middle comes out clean. If it starts to brown too quickly on top, tent loosely with foil around the 50-minute mark.

Allow the cake to cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the top of the cooled cake. Let it set before slicing.