• Place the oven rack in the lower ⅔ section of the oven (on the ridge below the middle). Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or spray thoroughly with nonstick baking spray with flour.
• Beat the butter and cream cheese in a large mixing bowl at medium-high speed for 4-5 minutes until smooth and fluffy. Scrape the bottom and sides of the bowl.
  1½ cups butter, 8 ounces full-fat cream cheese
• Add the sugar and lemon zest. Beat for 2 more minutes until very light and well combined. Add the sour cream, lemon juice, vanilla extract, and lemon extract and mix until smooth.
  2½ cups granulated sugar, 2 tablespoons lemon zest, ⅓ cup sour cream, 2 tablespoons lemon juice, 1½ teaspoons vanilla extract, 1½ teaspoons lemon extract
• Scrape the bottom and sides of the bowl, then add the eggs one at a time, scraping the bowl and mixing well on medium speed after each addition.
  6 large eggs
• In a separate bowl, whisk together the cake flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, mixing at low speed until combined. Do not overmix.
  3 cups cake flour, 1½ teaspoons baking powder, ½ teaspoon salt
• Pour the batter into the prepared Bundt pan. Smooth the top and tap the pan firmly on the counter to release air bubbles.
• Bake for 80-90 minutes or until a toothpick inserted into the center comes out clean. Tent loosely with foil during the last 20 minutes if the top brown too quickly. Cool in the pan for 30 minutes, then carefully invert onto a wire rack and let cool completely.

Cream Cheese Frosting

• Add all of the frosting ingredients in a large mixing bowl. Use an electric hand or stand mixer to blend on low speed until combined, then increase to medium-high and beat until light and creamy, about 2 minutes. If the frosting is too soft, chill for 15 to 20 minutes before spreading.
  8 ounces full-fat cream cheese, 2 cups powdered sugar, 4 tablespoons heavy cream, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, ⅛ teaspoon salt
• Spread the frosting over the fully cooled cake in soft swirls. Garnish with fresh lemon zest if desired.