I made this recipe last week because I was looking for something different to take to the book club meeting and for the guys at work. I received so many compliments from it. The cake it so very moist and just abounds with flavor. It has a nice lemon flavor but is not overwhelming.

INGREDIENTS

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
2 tsp vanilla
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Butter and flour 2 loaf pans or one large Bundt pan, you can also use cook it in a 9 x 13 and it will work just fine.

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one, then add vanilla and stir.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.