1 c. butter
1/2 c. solid vegetable
shortening
3 c. sugar
3 c. enriched cake flour or 3
c. less 3 Tbsp. enriched
all-purpose flour, sifted
1/2 tsp. baking powder
5 eggs
1 c. milk
2 tsp. vanilla flavoring
1 tsp. coconut flavoring or
1/2 tsp. almond and 1/2
tsp. butter flavoring

Preheat oven to 325 degrees. Grease and lightly flour a 10-inch tube pan (or a Bundt pan and a small loaf pan. (Be sure butter, eggs and milk are at room temperature.)

Cream butter, shortening and sugar. Sift flour with baking powder. Add eggs, one at a time, beating well after each. Add flour alternately with milk, ending with flour. Blend in flavorings.
(This is a pretty big cake and requires about 30 minutes beating in all.) Pour into prepared pan and bake at 325 degrees for 1 hour, or until cake tests done. Cool a few minutes in the pan
before turning out.

Pound Cake Glaze:
1 1/2 c. powdered sugar
1/4 c. fresh lemon juice
Mix powdered sugar and lemon juice until smooth. Pour
over warm cake.