Lemon-Sour Cream Pound Cake

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

1. Cream the butter and shortening.
2. Gradually add sugar, beating well at medium speed of mixer.
3. Add eggs, one at a time, beating after each addition. Combine sour cream and milk. Stir until smooth.
4. Combine flour and baking powder.
5. Add to creamed mixture alternately with sour cream mixture.
6. Mix just until blended after each addition.
7. Stir in lemon and vanilla extracts.
8. Pour batter into a greased and floured 10-inch tube pan. Bake at 325u0b0 for 1 hour and 45 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044889 (may not work)