HEAT oven to 350°F.

BEAT cake ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Add in your yellow food coloring if using (3-4 drops is perfect for a light yellow shade). Mix until well combined.

Add in your confectioners sugar, one cup at a time, mixing well after each addition.

Add in three tablespoons milk, and mix until very well combined. If you desire a thinner frosting, add additional two tablespoons of milk, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon.

Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.

Store in refrigerator.