1/2 c Butter/ margarine; softened 1/2 ts Baking powder
1/2 c Shortening 1/2 ts Salt
3 c Sugar 1 c Milk
5 ea Eggs 1 ts Vanilla extract
2 2/3 c All-purpose flour 1/2 ts 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-inch Bundt pan. Bake at
325F 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. Yield: one 10-inch cake.
Note: to determine the size of a Bundt pan, measure the amount of
water it holds.
From Ann M. Johnston of South Carolina; November, 1990 “Southern
Living” Typos by Jeff Pruett.
Yields
1 x 10″ cake