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