Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.

In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter, 2 cups sugar, and zest from 2 lemons, and mix on low-medium speed for 2 minutes.

Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.

In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.

In a measuring cup add the buttermilk and lemon extract.

Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.

Pour the batter into the prepared bundt cake pan.

Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.