Spray a 12-cup Bundt pan generously with baking spray*. Take a paper towel and rub the spray into all the corners and crevices of the pan. Then spray lightly one more time. This will ensure that your cake will slip right out of the pan.

Combine flour, baking powder and salt in a medium bowl and stir to combine. Set aside. Set out four medium size bowls. You will use these later after batter is made.

Combine butter and sugar in the bowl of a heavy-duty stand mixer. Beat until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Add flour mixture alternatively with the buttermilk, starting and ending with the flour. Stop the mixer and scrape the bowl several times in between. Add vanilla and lemon extracts and mix well.

Divide batter as evenly as possible between the four bowls. Add 10 drops of pink food coloring to the first bowl. Stir well to completely incorporate color. Transfer batter to a gallon-size, freezer-strength zippered bag. Repeat with the 3 other bowls of batter, adding the specified amount of food coloring to each bowl. You should now have four zippered bags with different colored batter in each.

Carefully cut a small snip off a lower corner of each bag. Squeeze small plops of batter in a random pattern on bottom of pan (plops should be slightly smaller than a golf ball. When the bottom of the pan is covered with batter, start a second layer. Keep layering till all batter is used up. *See note below regarding size of bundt pan.

Place pan on a large sheet of heavy-duty foil and wrap foil around sides of pan, keeping the top open. This will prevent your crust from getting too brown.

Place in a cold oven and turn temperature to 350˚F. Bake for 45 minutes, then cover top loosely with foil. Continue baking for another 15-30 minutes, or until a toothpick inserted in center of cake comes out clean. Remove from oven and cool in pan for 10 minutes, then invert onto a cooling rack and cool completely before icing.