Richard’s Pound Cake

• 1/2 lb (2 sticks) butter
• 1/2 cup vegetable shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 cup self-rising flour
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract (or almond extract or rum)

Directions:

1. Start with a cold oven. Do not preheat oven.
2. Cream butter, shortening, and sugar together.
3. Add eggs one at a time, mixing thoroughly after each addition.
4. Add flour and milk alternately, again mixing well after each addition.
5. Add extracts.
6. Pour batter into a well-greased and floured tube pan.
7. Bake at 325 F for approximately 75 minutes.

(I think the source is Adluh due to product placements.)