Lemon Pound Cake

Ingredients:

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon zest

Directions:

• Preheat oven to 350F.
• Spray or butter and flour 2 loaf pans or one large Bundt pan.
• Sift flour, baking powder and salt into medium bowl. Set aside.
• Using an electric mixer, cream together butter, shortening and sugar.
• Add eggs one at a time, beating until well blended after each one.
• Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Mix in lemon juice and zest.
• Pour batter into prepared pans.
• Bake cakes until tester inserted into centre comes out clean, about 55 minutes.
• Cool cakes in pans for 15 minutes.
• Turn cakes out onto racks and cool completely.
• Enjoy.