Grease and flour a bundt or tube pan. Preheat oven to 325°F.In a separate basin, mix cake flour, salt, and baking powder for 30 seconds. Save for later.
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Mix the softened butter with the paddle attachment on medium speed until smooth. Add sugar slowly and mix until lighter and fluffy, 3–5 minutes.After adding each egg, stir until the yolk is incorporated.
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In a measuring cup or bowl, combine buttermilk, lemon juice, extract, and zest.Mix flour and buttermilk alternately on low speed.
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tart and finish with dry ingredients. We add three flour and two buttermilk mixtures. Just blend.Spoon batter into a tube pan.
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A spoon's back smooths the top to level.Bake for 60–70 minutes at 325 degrees until a toothpick comes out clean . Check in around 1 hour because baking times vary. Cover loosely with aluminium foil if the cake top darkens.
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About 8 cups of batter result from this recipe.Let cool in pan for 10 minutes before transferring to platter.Stir sugar, extract, and salt in a bowl until smooth.
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Adjust consistency to liking. Using a stencil requires a thicker, spreadable, non-running consistency. It will be softer if you drip or drizzle milk.
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