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1. Preheat oven to 325 F. Spray a standard-size bundt pan with non-stick cooking spray with flour. I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan!
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2. Cream together the cream cheese, shortening and sugar in the bowl of a stand mixer. Allow the mixture to become fluffy. This step is very important for setting up the texture of the cake.
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3. Add the eggs, one at a time, incorporating well after each addition. Scrape the sides of the bowl periodically.
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4. Combine the milk and lemon extract in a small bowl. Set aside.
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5. Sift together the dry ingredients in another bowl. Set aside.
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5. Beginning with one-third of the dry ingredients, alternate adding dry ingredients and milk into the creamed mixture, allowing each step to become incorporated before alternating. You will do three alternating cycles, ending with the dry ingredients.
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6. Pour into the prepared bundt pan and smooth the top.
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7. Bake the cake at 325 F for 75 minutes. After 60 minutes, check the cake. The finished cake should be completely browned on top, firm to the touch, and yield a clean toothpick when tested.
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8. Remove the cake from the oven and allow it to cool for 15 minutes in the pan.
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9. Invert the cake out of the pan onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake.
