Mile High Johnnie Ruth Pound Cake

I've adapted the viral pound cake from Mrs Johnnie Ruth Irving to a mile high version that fills our pan! It's buttery, dense, with a velvety texture.

2 1/4 cups (4 1/2 sticks) butter, room temperature
3 1/3 cups sugar
10 large eggs, room temperature
3 3/4 cups cake flour or White Lily All Purpose Flour
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla extract
1 tbsp lemon extract

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in the remaining flour in two additions until just incorporated. Add sweetened condensed milk and beat until combined. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.