While the lemon pound cake cools, you can prepare the icing. This iced lemon pound cake recipe instructs you to sift the sugar into a bowl. Gradually stir the rest of the lemon juice into the sugar until you have yourself a pourable icing consistency. Per Dalton’s recipe instructions, “Don’t add all the lemon juice in one go. Do it bit by bit, until you are happy with the consistency. You may not need all of the lemon juice.”
We all know that perfect loaf cake icing consistency when we see (taste) it, right? Okay, so do that. If you don’t know, the pictures give you a pretty good idea, or perhaps a taste-tester in your household could make the call.