Lemon Pound Cake

Hazel Smith's Hot Dish Recipe of the Week

Lemon Pound Cake

1 stick butter
1 cup vegetable shortening
2 2/3 cups sugar
3 cups all-purpose flour
¼ teaspoon salt
1 cup milk
1 teaspoon baking powder
2 tablespoons lemon flavoring
5 eggs

Preheat oven to 325°.

Have ingredients at room temperature before mixing. Beat first six ingredients with mixer until light and fluffy. Add baking powder and flavoring. Mix until well blended. Add eggs one at a time, beating after each addition until well blended. Pour into greased and floured tube pan. Bake in preheated oven at 325° for 1 hour and 20 minutes. Allow cake to set five minutes, then remove from pan.