2 3/4 c sugar
2 sticks butter, softened
1/2 c Crisco Shortening
3 c plain (all purpose flour) w 3/4 tsp baking powder added to it
1/8 tsp salt
1 c whole milk
1 tsp vanilla extract
1/4 tsp lemon extract
Preheat Oven to 300 degrees
Mix together butter, Crisco & sugar in a large mixing bowl until thoroughly mixed.
Add eggs one at a time mixing after each one.
Use wire whisk to fluff up flour before measuring or sift first. Measure flour by scooping it into the cup and then level it off with a spatula & pour into a separate bowl.
Do this for each cup of flour. Then add baking powder & salt & whisk together.
Measure Whole Milk
Pour some of the milk into the first bowl (butter, Crisco, sugar and egg mixture). Mix together.
Add some of the dry mixture from medium bowl. Mix lightly.
Continue adding milk and dry mix alternately, end with milk.
Mix until blended but do not over mix.
Pour into large bundt pan that has been sprayed with Baker’s Joy.
Bake at 300 degrees for 1 hour 20 minutes – 1 hour 40 minutes (check at 1 hour 15 minutes with cake tester to check progress. Mine took about 1 hour 40 minutes)
Cool in the pan for 10 minutes.
Place wire cooling rack over cake pan and invert to continue cooling.