1 c. butter, softened
1/2 c. shortening
5 eggs
1/4 c. milk
1/2 tsp. baking powder
1 tsp. vanilla
3 c. sugar
1 (8 oz.) carton sour cream
3 c. all-purpose flour
1 tsp. lemon extract

Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine sour cream and milk. Stir until smooth. Combine flour and baking powder. Add to creamed mixture, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon and vanilla.

Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10-15 minutes, then remove. Makes one 10 inch cake.