Preheat your oven to 350 degrees
Use a microplane or box grater to zest two lemons. set aside
Use the wrapper from the unsalted butter to coat the entire pan or use spray oil.
Sprinkle a tablespoon of flour around the pan and evenly tap until it's completely covered to prevent sticking. Set aside
In a large bowl sift three cups of flour a 1/4 teaspoon of salt and a 1/4 teaspoon of baking powder and a medium sized bowl. Set aside
In a large bowl add 1 stick of unsalted butter and 1 stick of canna butter. Use a hand or stand mixer to combine the butter. Mix the butter until just combined.
Gradually add three cups of sugar adding about a quarter cup each time until well combined.
Add the eggs one at a time and use the mixer to combine.
Use sifter to gradually sift in the dry ingredients alternating with the heavy cream. Mix until just combined.
Add 1 tsp of vanilla extract, 4 tsp lemon extract and 2 tbsp of lemon zest and mix until combined.
Pour the batter into the bundt pan and use a spatula to lightly even it out on the top.
Place in the center of the oven and cook for 80 minutes