California Lemon Pound Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 5 large eggs
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup whole milk
• 1/4 cup butter, softened
• 1-3/4 cups confectioners' sugar
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
2. Pour into a greased 10-in. fluted tube pan. Bake at 350u0b0 for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

butter, shortening, sugar, eggs, lemon zest, lemon extract, allpurpose, salt, baking powder, milk, butter, sugar, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/california-lemon-pound-cake/ (may not work)