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["FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10"" (12-cup) Bundt pan.", "Sift flour, baking powder & salt together TWICE.", "In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.", "Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.", "Add the eggs, one at a time, beating well after each addition.", "Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.", "Stir in 1 tablespoon of the zest & both extracts.", "Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.", "Remove from oven & let cool in the pan on a wire rack for 15 minutes.", "FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.", "Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.", "Let brushed cake cool to room temperature, then cut into wedges & ENJOY!"]
