1. Reduce butter into 1-tablespoon items and place within the bowl of a standing mixer; let stand at room temperature for about half an hour to melt barely.
2. Whisk collectively eggs, egg yolks, and extracts in a liquid measuring cup till mixed. Let egg combination stand at room temperature till prepared to make use of.
2. Alter oven rack to center place and warmth oven to 325°. Butter a 14 cup capability Bundt pan, mud with flour, and faucet out extra.
3. In a stand mixer match with the paddle attachment, beat butter at medium-high velocity till shiny, clean, and creamy, about 15 seconds minutes, scraping the underside and sides of the bowl as soon as with a rubber spatula.
4. Cut back velocity to medium; with the mixer working, steadily pour in sugar (this could take a couple of minute). As soon as all sugar is added, improve velocity to medium-high and beat till combination is fluffy and virtually white in shade, 5 to eight minutes, scraping the underside and sides of the bowl as soon as. Combine in salt and zest.
5. With the mixer working at medium velocity, steadily add the egg combination in a sluggish, regular stream; this could take 60 to 90 seconds. Scrape backside and sides of bowl; beat combination at medium-high velocity till mild and fluffy, 3 to 4 minutes. Take away bowl from mixer; scrape backside and sides.
4. In 3 additions, sift flour and the baking powder over the butter/egg combination; after every addition, fold gently with a rubber spatula till mixed. Scrape alongside the underside of the bowl to make sure the batter is properly combined.
5. Scrape the batter into the bundt pan and clean the floor with an offset spatula. Bake till a toothpick inserted into the middle of the cake comes out clear, about 70 to 80 minutes. Cool cake in pan on a wire rack for 5-10 minutes; invert cake onto the wire rack, then flip cake proper facet up.
6. Cool cake on rack to room temperature, about 2 hours. Slice and serve with compote, whipped cream, and or ice cream.