Take eggs and cream cheese out to come to room temperature at least 30 minutes prior to baking. Check the location of your oven rack to ensure it is in the middle of the oven, and not too close to the bottom. Preheat oven to 325 degrees Fahrenheit or 163 degrees Celsius. Take a mixing bowl and combine 3 cups of cake flour and 1 tsp of salt. Mix and set aside.
Use a stand mixer or a mixing bowl with an electric hand mixer. Combine 2 sticks of butter and cream cheese. Mix until smooth. Next add 2 3/4 cups of granulated sugar. Mix until smooth and fluffy for around 4 minutes.
Next lower the speed of your mixer and add in one room temperature egg at a time. I always crack my eggs into a separate small bowl before adding it to my batter to ensure shells are not mixed into the cake and to make sure the egg is still good. After all 6 eggs are added and mixed in, add 2 tsp of really good vanilla extract and 1/2 tsp of lemon extract.
While your mixer is still on low speed, gradually add in cake flour and salt mixture. Mix until ingredients are fully combined, however be careful to not over mix.
Coat a Bundt pan with Crisco butter flavored shortening and dust with cake flour. Ensure all sides of the pan are coated. Immediately pour in cake batter and tap it on top of the counter a few times to ensure batter is evenly distributed with no air bubbles. Add cake to preheated oven and bake for 60 to 75 minutes depending on your oven and elevation. You will know when the cake is done when it’s golden brown and you’re able to insert a toothpick in the middle that comes out clean.
Remove cake from oven rack and allow it to rest for for 5 minutes. To remove, place a serving surface on top of the Bundt pan and flip the pan over. The cake should slide out onto the serving tray. Wrap with foil immediately to lock in moisture until it’s ready to serve. Enjoy!