Lemon Pound Cake

1: Preheat the oven to 350ºF and prepare a 15-cup Bundt pan by spraying or buttering and flouring it.

2: Sift the flour, baking powder, and salt into a medium bowl and set aside.

3: In a mixer, cream together the butter, shortening, and sugar until fluffy.

4: Add the eggs one at a time, beating well after each addition.

5: Gradually add the dry ingredients, alternating with the buttermilk, mixing on low.

6: Mix in the lemon juice and zest until well combined.

7: Pour the batter into the prepared pan and bake until a tester comes out clean or the internal temperature reaches 212°F, about 55 minutes.

8: Cool the cakes in the pan for 15 minutes before turning them out onto racks to cool completely.