Preheat your oven to 325°F (163°C) and adjust the oven rack to one notch below the center position. Thoroughly grease a 10-inch (12-cup capacity) bundt pan with nonstick spray, ensuring all grooves are coated evenly. Use a pastry brush for precision.

In a medium-sized mixing bowl, combine the flour and salt, whisking until the mixture is uniform. Set aside.

In a smaller bowl, rub the lemon zest into the granulated sugar using your fingertips or a whisk until the sugar takes on a moist, sand-like texture and releases the lemon's aromatic oils.

Using a stand mixer fitted with the paddle attachment, blend the butter and cream cheese on low speed until the mixture is smooth and cohesive. Gradually incorporate the lemon-infused sugar while maintaining the mixer on low. Once fully integrated, increase to medium speed and whip until the mixture becomes pale and fluffy.

Add the eggs one at a time, ensuring each is fully blended before introducing the next. Mix in the vanilla extract and lemon extract, scraping down the sides of the bowl as needed to ensure an even mixture.

Switch to the lowest speed or fold by hand, incorporating the dry ingredients alternately with the lemon juice. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender texture.

Spoon the batter evenly into the prepared bundt pan, smoothing the surface for uniform baking. Place in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the thickest part of the cake emerges with a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a cooling rack or serving plate.

For the glaze, whisk the powdered sugar with the lemon juice until smooth and free of lumps. Adjust consistency as needed by adding more juice for a thinner glaze or extra powdered sugar for a thicker finish.

Drizzle the glaze generously over the cooled cake, allowing it to cascade over the sides. Sprinkle additional lemon zest on top for a burst of flavor and visual appeal, if desired. Let the glaze set for 30–45 minutes before slicing. Enjoy!