Lemon Sour Cream Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating mixture after each addition.
Combine sour cream and milk; stir until smooth.
Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
Mix just until blended after each addition. Stir in lemon flavoring.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.