Grease and flour a standard bundt pan (4 cups) or two 8″ round cake pans with cooking spray. Or grease with butter (not margarine) and lightly sprinkle with flour.
In a medium sized bowl, sift together all-purpose flour, baking powder and salt. Set aside.
In another medium sized bowl, use a mixer on low speed to cream together butter and sugar.
With the mixer still on low, beat in eggs one at a time. Stir in the vanilla, lemon extract and lemon juice.
Beat in the flour mixture alternately with the milk, mixing just until incorporated (about 40 seconds). Over mixing will make cake dry.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Use a long knife to test a bundt cake for doneness. See Recipe Notes.
Allow to cool in bundt pan (or cake pans) for 10 minutes BEFORE inverting onto plate (bundt pan). Invert cake pans on wire racks to completely cool.
Lemon Cream Glaze
Melt butter in a medium-sized saucepan over low heat. Add lemon juice, zest and confectioners sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
To make it thicker, continue stirring 30 seconds longer. To make it thinner, add 1/2 teaspoon of lemon juice or 1/2 tablespoon of melted/unsalted butter.
Taste a sample. Add more lemon juice if desired.
Drizzle warm glaze over entire cake or over each individual slice.
~If desired, combine ingredients with a sturdy spoon instead of a mixer.
~Test for doneness with a long knife. A toothpick is too short. Remove cake from oven, insert knife in center. Press to bottom. Remove. If it comes out clean, cake is done.