GOLDEN POUND CAKE

1/2 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings.

Pour batter into a greased and floured 12-cup Bundt pan. (To determine the size of a Bundt pan, measure the amount of water it holds.)

Bake at 325 Degrees F for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Makes one 10-inch cake
From: Ann M. Johnston, Spartanurg, S.C.
Source: Southern Living magazine, 1990