Old-Fashioned Buttermilk Pound Cake

• 1/2 c. butter or margarine, softened
• 1/2 c. shortening
• 2 c. sugar
• 4 eggs
• 1/2 tsp. baking soda
• 1 c. buttermilk
• 3 c. all-purpose flour
• 1/8 tsp. salt
• 2 tsp. lemon extract
• 1 tsp. almond extract

1. Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Mix just until blended after each addition.
5. Stir in flavorings.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 350u0b0 for 1 hour and 5 to 10 minutes or until a wooden toothpick inserted in center comes out clean.
8. Cool in pan 10 to 15 minutes. Remove from pan and let cool completely on a wire rack.
9. Yield: one 10-inch cake.

butter, shortening, sugar, eggs, baking soda, buttermilk, allpurpose, salt, lemon extract, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513352 (may not work)