Ingredients: 

1 cup butter, softened

1/2 cup shortening

3 cups sugar

5 large eggs

1 tablespoon grated lemon zest

1 tablespoon lemon extract

3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 cup whole milk

frosting:

1/4 cup butter, softened

1-3/4 cups confectioners’ sugar

2 tablespoons lemon juice

1 teaspoon grated lemon zest

Steps to Make It: 

Step 1: In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.

Step 2:Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 3: In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

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