Mom's Lemon Pound Cake

1 cup butter
½ cup Crisco
3 cups sugar
6 eggs
3 ¼ cup cake flour
1 cup milk
2-tsp lemon flavoring
1 tsp baking powder

(Mande’s changes: ⅔ of small bottle of lemon flavoring, 1 tsp fresh lemon zest & ½ tsp fresh lemon juice)

1. Cream butter & shortening.
2. Add sugar gradually, creaming all the time
3. Add eggs one at a time, continuing creaming.
4. Sift flour and add alternately with milk, beginning and ending with flour.
5. Add baking power and flavoring (also zest & fresh lemon juice here if you choose); mixing well without beating too much.
6. Pour into a greased & floured tube pan.
7. Bake at 325° for 1½ hours.

~For Cupcakes bake @ 350 for 20 minutes. Makes approx. 41 cupcakes!~