• Preheat your oven to 350°F (175°C). Prepare a bundt pan by greasing and flouring it thoroughly.
• In a medium bowl, combine the cake flour, baking powder, salt, and lemon zest. Whisk together for about 30 seconds to ensure everything is well blended. Set this dry mixture aside.
• In another bowl or a large measuring cup, mix the milk, vegetable oil, and lemon extract. Set this wet mixture aside as well.
• Using a stand mixer or hand mixer, cream the softened butter until smooth. Gradually add in the sugar and beat at medium speed for 3-5 minutes, or until the mixture becomes pale and fluffy.
• Add the eggs one at a time, beating on low speed until each yolk is fully incorporated before adding the next.
• With the mixer on its lowest setting, alternately add the dry flour mixture and the wet milk mixture to the butter mixture, beginning and ending with the flour. You’ll add the flour in three parts and the milk mixture in two parts. Be sure to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. Mix just until smooth—avoid overmixing.
• Pour the batter into the prepared bundt pan, smoothing the top with the back of a spoon or spatula.
• Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should spring back when lightly touched. If the top of the cake is browning too quickly, tent it loosely with aluminum foil around the 20-minute mark.
• Cool the cake in the pan on a wire rack for about 10 minutes, then invert it onto the rack to cool completely.

Lemon Simple Syrup

• To make the lemon simple syrup, combine the lemon juice and sugar in a microwave-safe bowl. Heat in the microwave for about a minute, or until the mixture is hot enough to dissolve the sugar. Stir well; if sugar crystals are still visible, heat for a few more seconds until fully dissolved. You can also heat this mixture on the stovetop if preferred.
• While the cake is still in the pan and hot, brush the lemon simple syrup over the top of the cake (which will become the bottom when inverted). Once the cake has been turned out, continue brushing the syrup onto the top and sides while it’s still warm. Apply more syrup as it absorbs, using as much as desired for an extra lemony kick.

For the Lemon Glaze

• In a small bowl, combine the confectioners’ sugar, milk, lemon extract (or fresh lemon juice), and a pinch of salt. Stir until the glaze is smooth. If it’s too thick, add a touch more milk or lemon juice; if it’s too thin, incorporate a little more powdered sugar.
• Drizzle the glaze over the fully cooled cake. For more control, you can use a piping bag with the tip cut off to drizzle. For added zest, sprinkle extra lemon zest over the glaze if desired.
• Store the finished cake in an airtight container at room temperature to keep it fresh. Enjoy your bright and zesty lemon bundt cake!