Lemon Pound Cake

1 cup (226 g) salted butter, softened

3 cups (625 g) granulated white sugar

6 large eggs, separated 

1/2 tsp cream of tartar

1 1/2 tsp lemon extract

1/2 tsp almond extract

1 tsp vanilla paste or extract

1/4 cup & 1 tbsp fresh lemon juice

3 cups (480 g) all-purpose flour, sifted

1/4 tsp baking soda

1 cup whole milk

8 oz whipped cream cheese

Icing

2 cups confectioner sugar

1/2 tsp almond extract

2 tbsp lemon juice

2 tbsp whole milk

Instructions 

1. Preheat oven to 325° F. Grease a 12- to 15-cup Bundt or 2 loaf pan with butter, and dust with sugar. Grease heavily.
2. In the bowl of a stand mixer use the paddle attachment, beat butter and granulated sugar at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add extracts and 1⁄4 cup lemon juice.
3. Whisk together flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with 1 cup milk, beating just until combined after each addition. 
4. In a medium bowl, beat egg whites and cream of tartar with a mixer at high speed until stiff peaks. Fold the egg whites into the batter. Pour batter into prepared pan. Fill about 2/3 full, as the batter will rise.
5. Bake until toothpick or cake tester inserted near center comes out clean, 1 hour to 1 hour & 15 minutes. Let cool in pan for 10 minutes. Then remove from pan, and let cool completely on a wire rack. 
6. In a medium bowl, whisk together remaining 2 tablespoons lemon juice and 2 tablespoons milk. Gradually whisk in confectioners’ sugar until smooth. Drizzle over cake.