Lemon Pound Cake

• 1 c. vegetable shortening
• 1 c. butter, softened
• 3 c. sugar
• 3 tsp. lemon extract
• 1 tsp. vanilla extract
• 3 tsp. grated lemon rind
• 6 large eggs
• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1 c. sweet milk, warmed

1. Preheat oven to 325u0b0.
2. Grease and lightly flour a 10-inch cake pan. In a large bowl, cream shortening and butter. Gradually add sugar, mixing until light and fluffy. Stir in the lemon and vanilla extracts and grated lemon rind. Add eggs 1 at a time, beating well after each addition. Combine flour and baking powder and stir them into batter a little at a time alternately with warm milk. Do not overbeat. Spoon the batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool in pan for 10 to 15 minutes before removing it. Cool it completely on a rack before placing it on a serving platter. It is better the 2nd day.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=136488 (may not work)