Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup unsalted butter, softened
- 1 cup shortening
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a large Bundt or tube pan.
- In a large mixing bowl, cream butter, shortening, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon extract.
- Gradually add flour alternately with milk, beginning and ending with flour. Mix just until combined.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serving Suggestions
- Serve plain or dusted with powdered sugar.
- Excellent with fresh berries or a light glaze.
- Perfect for holidays, church gatherings, and special occasions.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.