2 sticks butter (no substitute)
1/2 c. vegetable shortening
3 c. sugar
6 eggs
3 c. sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. canned evaporated milk
2 tsp. vanilla
1 tsp. lemon extract (optional)

Cream together butter and shortening; gradually add sugar and continue to cream until light and fluffy. Add eggs, one at a time, and continue to beat well after each. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, ending with flour. Add vanilla and lemon flavoring, if used, and beat just to blend. Pour into large greased and floured tube pan. Bake in 350 degree oven for 1 hour and 15 minutes or until cake tests done. Let stand in pan 5-10 minutes. Turn out on rack to cool.