• Preheat your oven to 325°F (163°C) and generously grease and flour either a tube pan or bundt pan.
• In a medium bowl, whisk together the cake flour, salt, and baking powder for about 30 seconds to fully combine the dry ingredients. Set this mixture aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth. Slowly add in the sugar and continue mixing until the mixture turns light and fluffy, which should take about 3 to 5 minutes.
• Next, incorporate the eggs one by one, ensuring each yolk is fully mixed in before adding the next.
• In a separate bowl or measuring cup, combine the buttermilk, lemon juice, lemon zest, and lemon extract.
• Reduce the mixer to low speed, and alternate between adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. It’s best to add the flour in three portions and the buttermilk mixture in two. Be careful not to overmix; stop as soon as everything is blended.
• Carefully spoon the batter into the prepared pan, smoothing the top with the back of a spoon or spatula to ensure an even surface.
• Bake the cake at 325°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Start checking around the one-hour mark. If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil.
• Once baked, allow the cake to cool in the pan for about 10 minutes before turning it out onto a serving plate.

For the Easy Lemon Glaze

• In a medium bowl, combine the sifted powdered sugar, lemon extract (or juice), and salt. Stir until smooth. If necessary, add milk, a teaspoon at a time, until you reach your preferred consistency. For a thicker glaze suitable for stenciling, aim for a spreadable texture. For a drizzle or drip effect, use a slightly thinner glaze.