Lemon Sour Cream Pound Cake

• 1 c. butter, softened
• 1/2 c. shortening
• 3 c. sugar
• 5 eggs
• 1 (8 oz.) container sour cream
• 1/4 c. milk
• 3 c. flour
• 1/2 tsp. baking powder
• 2 tsp. lemon extract
• 1 tsp. vanilla extract

1. Cream butter and shortening.
2. Gradually add sugar, beating well on medium speed.
3. Add eggs one at a time, beating after each addition.
4. Combine sour cream and milk and stir until smooth. Combine flour and baking powder.
5. Add to creamed mixture beginning and ending with flour mixture.
6. Mix just until blended after each addition.
7. Stir in lemon and vanilla extracts.
8. Pour batter into greased and floured Bundt pan.
9. Bake at 325u0b0 for 1 hour and 45 minutes or until done.
10. Cool 10 to 15 minutes.
11. Remove and cool completely.

butter, shortening, sugar, eggs, sour cream, milk, flour, baking powder, lemon extract, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191673 (may not work)