Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (like Crisco)
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon extract (optional but adds brightness)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with flour. Mix just until incorporated.
- Stir in the vanilla extract and lemon extract if using.
- Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove air bubbles.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
- Optional glaze: Mix powdered sugar, milk (or lemon juice), and vanilla until smooth. Drizzle over the cooled cake.
Serve slices with berries, whipped cream, or enjoy as-is with coffee!
Would you like a variation with cream cheese or sour cream added?