Lemon Pound Cake
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
In a large bowl, cream the butter, shortening, and sugar until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking power. Gradually add to creamed mixture alternately with milk. Beat just until combined.
Pour into a 10 inch fluted pan and bake at 350 degrees for 70 minutes. Cool for 10 minutes in pan, then remove and cool completely on wire rack.
Top with fresh sliced strawberries and Cool Whip
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