Heat the oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan thoroughly, paying special attention to the center tube, decorative grooves, and corners.

Sift the cake flour, salt, and baking powder together into a bowl. Sifting distributes the small amount of leavening evenly and keeps the finished crumb delicate.

Beat the softened butter and granulated sugar on medium speed for 5–7 minutes, scraping the bowl as needed, until very light and fluffy. This long creaming step incorporates air and is essential to the cake’s texture.

Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the bowl periodically so the mixture remains evenly blended and smooth.

Stir the vanilla extract and lemon extract into the heavy cream. Combining them first makes it easier to distribute both flavors throughout the batter.

Add the flour mixture and flavored cream alternately in several additions, beginning and ending with the flour. Mix only until the ingredients are combined, because prolonged mixing after the flour is added can make the cake dense or chewy.

Spoon the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan once or twice on the counter to release any unusually large air pockets.

Bake at 325°F for approximately 75–90 minutes. The cake is ready when a skewer inserted near the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 10–20 minutes before carefully inverting it onto a wire rack. Let it cool completely before slicing so the crumb can set and the pieces remain neat.