Preheat the oven to 350 degrees F. Generously mist a 10 cup bundt pan with non-stick spray, and dust with flour.
In a large bowl with an electric mixer, cream the butter and sugar together on medium high speed until pale and fluffy (3 to 5 minutes).
Beat in the eggs, one at a time, until incorporated.
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
Add the flour and salt, mixing on medium speed until just barely incorporated.
Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.