Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
2½ cups all-purpose flour, 1 lemon, 1 teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda
In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
1 cup unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 teaspoon lemon extract
Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
1 cup buttermilk
Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.
14 ounces sweetened condensed milk, 1 cup white chocolate chips, 1 tablespoon lemon zest, 1 teaspoon lemon juice