Step 1: Preheat and Prepare Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly, making sure to get into all the crevices to avoid sticking. A parchment-lined bottom is also helpful for easier removal.

Step 2: Mix the Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. Set this aside—this mixture forms the dry base for your cake.

Step 3: Cream the Fats and Sugar In a large mixing bowl, beat the butter and shortening on medium speed until creamy (about 2–3 minutes). Gradually add in the sugar, beating until the mixture is light and fluffy—this should take 5–6 minutes and is crucial for the cake’s rise and texture.

Step 4: Add the Eggs and Flavorings Add eggs one at a time, beating well after each addition. Stir in the lemon zest, vanilla extract, and lemon extract. The mixture should be thick and velvety at this point.

Step 5: Combine Wet and Dry Alternately add the flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined. Finally, gently stir in the lemon juice—this enhances the cake’s tang and helps activate the baking powder for extra lift.

Step 6: Bake It Tall Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean. Rotate the pan halfway through for even baking.

Step 7: Cool and Glaze Allow the cake to cool in the pan for 15–20 minutes before turning it out onto a wire rack. Once completely cool, drizzle with lemon glaze made from powdered sugar, lemon juice, and zest if desired.