Cheryl'S Pound Cake - cooking recipe

Ingredients

1 c. real 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

Preparation

Cream butter and shortening.
Gradually add sugar, beating well on medium speed.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix until well blended.
Stir in flavorings.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cool in pan for 10 to 15 minutes. Remove from pan; cool completely on wire rack.