1/2 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
2 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1/2 tsp. lemon extract

Cream butter and shortening, gradually add sugar, beating well at medium speed. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings. Pour batter into a greased and floured 12 cup bundt cake pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10-15 minutes; remove from pan and let cool completely on a wire rack. To determine the size of a bundt cake pan, measure the amount of water it holds.