Heat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt or tube pan, including the center tube and every ridge.

Whisk the flour, baking powder, and salt together in a medium bowl so the leavening and seasoning are evenly distributed.

Beat the softened butter and granulated sugar on medium speed for 5–7 minutes, scraping the bowl as needed, until the mixture is very light and fluffy.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to keep the batter evenly mixed.

Mix in the vanilla extract and lemon extract until the flavorings are evenly blended through the batter.

Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour, mixing only until combined.

Pour the batter into the prepared pan and smooth the top. Bake for 80–95 minutes, until a long wooden skewer inserted near the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 10–15 minutes, then invert it onto a rack. Let it cool completely, about 1 hour, before slicing.