<http://schema.org/recipeInstructions>
" Generously brush a 10-inch Bundt pan with melted butter. Refrigerate pan until butter hardens, about 15 minutes. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside. Meanwhile, preheat oven to 350 degrees F. In a small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside. In a large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 50 to 55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake onto wire rack; place cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6535/lemon-vanilla-pound-cake/>