Angel Pound Cake

1 c Butter; softened
1/2 c Shortening
3 c Sugar
5 Eggs
3 c All-purpose flour
1 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 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 and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in 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.

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