Angel Pound Cake

• 1 c. butter, softened
• 1/2 c. shortening
• 3 c. sugar
• 5 eggs
• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1 c. milk
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

1. Cream butter and shortening.
2. Gradually add sugar, beating well at medium speed.
3. Add eggs, one at a time, beating after each addition.
4. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition.
5. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan.
6. Bake at 350u0b0 for 1 hour and 15 minutes or until a wooden toothpick inserted in center comes out clean.
7. Cool in pan 10 to 15 minutes; remove from pan and let cool completely on a wire rack.
8. (Can also use self-rising flour but do not add baking powder.)

butter, shortening, sugar, eggs, allpurpose, baking powder, milk, vanilla extract, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450487 (may not work)