Instructions

• Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat 8 ounces room-temperature cream cheese and 1 ½ cups room-temperature unsalted butter until smooth and combined.
• In a medium bowl, combine 3 cups sugar and the zest of 4 lemons; rub together with your fingertips until the sugar is moistened and fragrant.
• With the mixer on low, gradually add the sugar–zest mixture to the butter–cream cheese mixture. Increase speed to medium and beat until light and fluffy, about 3 minutes.
• Add the 6 large eggs two at a time, beating well after each addition and scraping down the bowl as needed.
• Add 3 cups all-purpose flour all at once and mix on low to medium just until no large streaks of flour remain (do not overmix).
• Add 1 tablespoon pure vanilla extract, 2 tablespoons lemon juice, and 1 teaspoon lemon extract (optional); mix briefly to combine.
• Pour the batter into the prepared bundt pan and smooth the top. Bake at 325°F for 1 hour 25 minutes to 1 hour 30 minutes, checking for doneness at 1 hour. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the cake from the oven and let it cool in the pan for a few minutes (about 10 minutes). Invert the cake onto a wire rack set over a baking sheet or plate.
• While the cake is still warm, make the syrup: in a small saucepan bring 2 tablespoons sugar, 2 tablespoons water, and 1 ½ tablespoons lemon juice to a boil, then remove from heat.
• Brush the warm syrup evenly over the warm cake (top and sides), using all the syrup. Let the cake cool completely on the wire rack before slicing.