1 c Butter 1/8 ts Salt
1/2 c Soft shortening 1 c Milk
3 c Sugar 1 ts Each vanilla and lemon
5 Eggs Extract (Mama always
3 c All-purpose flour (Mama Substituted almond
Always used Gold Medal) For the lemon)
1 ts Baking powder
Cream butter, shortening and sugar until very light and fluffy. Then add
eggs, one at a time until very creamy.
Blend in flour, baking powder and salt mixture alternately with milk in
small amounts, beating well after each addition. Blend in flavorings. Turn
into greased and floured 10-inch tube pan. Bake in preheated oven 350
degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15
minutes longer. (Or place cake in cold oven, set temperature to 300
degrees and bake 1 hour 40 minutes.) Cake is done when cake tester
inserted in center comes out clean.
Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
cooling on rack.
Delicious as is, dusted with confectioners sugar, or frosted with 7-minute
icing.
Yields
8 servings