In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon zest and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.
Editor's Note: The Heritage Bundt Pan used for this cake is available at Williams-Sonoma.com.