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1
Generously brush a 10-inch Bundt pan with melted butter.
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2
Refrigerate pan until butter hardens, about 15 minutes.
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3
Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
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4
Preheat oven to 350 degrees F.
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5
In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
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6
In a medium bowl, whisk flour and salt; set aside.
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7
In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
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8
On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
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9
On low speed, gradually beat in flour mixture just until blended.
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10
Pour in hot milk mixture, then add baking powder; beat until blended.
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11
With a rubber spatula, fold in lemon zest.
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12
Scrape batter evenly into prepared pan.
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13
Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
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14
Cool in pan 5 minutes.
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15
Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
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16
Line a rimmed baking pan with foil.
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17
Invert cake over prepared pan.
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18
Brush top and sides of cake with lemon syrup.
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19
Cool completely.
