Mrs. Rutledge's Pound Cake

1/2 lb butter (2 sticks)

1/2 cup Crisco

3 cups sugar

5 eggs (lg)

3 cups flour (sift 3 times)

1 Tb baking powder

1 cup sweet milk

1 tsp vanilla extract (not sure what the "or" measurement is.  Ounce?)

1 tsp lemon extract

Preheat oven to 300

Combine the milk and extracts.  sift the flour and baking powder together.  Mix using the creaming method.

Add eggs one at a time to the creamed butter, shortening and sugar and beat after each addition until the egg has been fully incorporated.  Add 1/3 of the flour mixture and mix until combined followed with 1/2 of the liquid and mix until incorporated.  Repeat with 2nd 1/3rd of the dry followed by remaining liquid and finish with the remaining 1/3rd dry.  After each addition try to mix only as much as needed to combine, overmixing will result in small "tunnels" forming in the cake.  Bake for 1 hour and 45 minutes @ 300 degrees.  The temp seems a little low to me, most pound cake recipes I've seen bake at around 350 degrees for 60-75 minutes. Once I have a chance to make this as stated in the recipe I'll post the results.