Dutch Pound Cake - cooking recipe

Ingredients

2 sticks butter or margarine, at room temperature
1 1/4 c. Crisco shortening, slightly warmed (microwave 20 seconds on High)
9 eggs, at room temperature
2 1/8 c. sugar, divided
1/4 tsp. salt
3 1/4 c. flour
1 tsp. lemon extract
1 1/2 tsp. baking powder
1/3 c. milk

Preparation

With a wire whip, cream butter and shortening until fluffy, then add 1/2 the sugar and cream together on medium speed of mixer.
Add the salt, baking powder and lemon extract and mix well, then stir in the rest of the sugar and beat well on medium. Gradually add eggs, 2 at a time, blending well after each addition.
Add the flour and gently mix until well blended.
Pour in milk and mix at slow speed until incorporated (approximately 1 minute).