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

Cream butter and shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, 1 at a time, beating after each addition.

Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mix, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon and vanilla extracts.

Pour batter into greased and floured large Bundt pan or tube pan. Bake at 325 degrees approximately 1 hour 45 minutes.