Grease the 10- to 12- cup capacity Bundt pan and set to the side.
Cream together the Butter, Sugar, and Salt, scraping down the sides of the bowl.
Add in the Eggs, one at a time, scraping down the sides of the bowl after both are added, and remixing just until combined.
In a separate bowl, combine Flour and Baking Baking Powder.
Measure Milk and ALTERNATE the addition of Flour Mixture and the Milk in THREE additions, beginning and ending with the Flour Mixture.
The batter will have lumps and bumps, so don't worry. DO NOT try to mix out the lumps or you will OVERMIX the batter and mess up your cake.
Mix in the Lemon Zest and/or the Lemon Oil. Stir ONLY until combined.
Pour into your prepared pan. Smoosh around the batter so it's mostly even on the top.
Bake 350* for 45-60 minutes, TESTING after 40 minutes in case your oven is a hottie or you use a dark pan. Stick a toothpick in the center. No crumbs = done.