Preheat your oven to 350ºF and make sure the rack is in the center of the oven.
Prepare your 5"x9" loaf pan with cake goop or any kind of preferred pan release. If you don't have loaf pans, you can use bundt pans or even cake pans. Weigh out your wet and dry ingredients using a scale instead of using measuring cups for a more accurate recipe, and bring your ingredients to room temperature. When your wet ingredients are room temperature or even a little warm, they will mix together more easily and your lemon pound cake will have a better texture. Sift together your cake flour, baking powder, baking soda, and salt, then set aside.
Cream the butter and sugar together in the bowl of a stand mixer with the paddle attachment on medium speed for 2-3 minutes until light, white, and fluffy. If your butter is too cold, your butter and sugar are not going to cream very easily.
While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next. I'm using a stand mixer, but you can also use a hand-electric mixer if you'd like. Scrape the sides of the bowl.
Add the lemon extract and zest to the buttermilk and set aside.
While mixing on low, add ⅓ of the buttermilk mixture, then ⅓ of the flour mixture, repeat two more times with the remaining flour and buttermilk mixture and mix until just combined. Don't overmix.
Pour your cake batter into a prepared 5"x9" loaf pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out cleanly.
Cool it for 10 minutes, then flip the cake onto a wire rack. If you want extra moisture, add a simple lemon syrup to the top straight out of the oven.
Let the cake cool at room temperature or wrap the whole cake in plastic wrap and freeze it to lock in the moisture.