Bake Time: 70min + cooling time
Yields:16 servings
Ingriedients Needed For Cake:
1 cup softened butter
1/2 cup shortening
3 cups sugar
5 large eggs
1 tbsp grated lemon zest
1 tbsp lemon extract
3 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1 cup whole milk
Ingriedients needed for Icing:
1/4 cup softened butter
1 3/4 cups confectioners sugar
2 tbsps lemon juice
1 tsp grated lemon zest
Directions:
In a large bowl, cream the butter, shortening and sugar until light and fluffy. About 5 mins. Add eggs in slowly, Stir in lemon zest and extract. Combine the flour, salt, and baking powder. Gradually add to the creamy mixture alternating with milk. Beat until it just combines.
Pour into a greased fluted pan. Bake at 350 degrees for 70 minutes or until a tooth-oivk inserted into the middle comes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely.
In a small bowl, combine the Icing ingriedients; beat until smooth. Spread over top of cake.
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