Ingredients
- 1 1/2 cups butter, at room temperature
- 1/2 cup shortening
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Preparation
Step 1
Preheat the oven to 325 and place a rack in the center position. Grease and flour a 10-inch tube pan.
Combine the butter and shortening in a bowl and beat, using an electric mixer at medium speed, for about 2 minutes, until soft and creamy. Gradually add the sugar and continue to beat at medium speed for 5 to 7 minutes, until the mixture is fluffy. One at a time, add the eggs, beating just until the yellow disappears; do not overmix. Add the flour alternately with the milk, beating at low speed and beginning and ending with the flour. Mix just until blended after each addition. Scrape down the bottom and sides of the bowl several times with a rubber spatula to uniformly mix the batter. Stir in the vanilla and lemon extract.
Spoon the batter into the prepared cake pan and smooth the top. Bake for 1 ½ hours, until a tester inserted into the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes. Run a knife around the sides to completely loosen and invert the cake onto the rack. Invert onto another wire rack so that the rounded top is up and flat bottom is down. Allow to cool completely.
Serve at once, store at room temperature in an airtight container, or cover with plastic wrap and foil and freeze for up to 2 month. If frozen, thaw before unwrapping.