In a medium size bowl, combine the flour, sugar, baking powder, and salt; set aside.
In a large bowl, whisk the eggs with the oil, milk, melted and cooled butter, and lemon extract. Add the zest of two small lemons (about 2 teaspoons).
Add the flour mixture a little at a time to the wet ingredients and whisk until smooth.
Once the batter is done, spray a non-stick Bundt pan with cooking spray or brush with melted shortening. (Tip: do not grease the pan before you mix the batter or the oils will collect in the bottom.) Pour the batter into the pan and bake for 60 minutes.
Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes. Loosen the cake from the sides of the pan with a thin knife, then invert the cake onto the wire rack. Cool completely before glazing.
Stir 1 tablespoon of lemon juice at a time into the powdered sugar until the desired consistency is achieved. Drizzle glaze over cooled cake and allow to set until firm.
Original recipe by Better Homes and Gardens, 1944
Wait until the batter is mixed up before you prepare the pan, otherwise the oils will collect in the bottom of the pan if it sits too long.
Allow the cake to cool for 10 minutes in the pan on a wire rack before you remove from the pan.
Use a thin knife to run along the edges of the outside and around the center tube to loosen the cake after it comes out of the oven.
Carefully invert the cake onto a wire rack to finish cooling. You may need to give it a gentle shake. If the cake doesn’t fall out immediately, run a knife around the edges once more.