California Lemon Pound Cake

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
1 Tbsp. grated lemon peel
1 Tbsp. lemon extract
3 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 c. milk
FROSTING:
1/4 c. butter, softened
1 3/4 c. confectioners' sugar
2 Tbsp. lemon juice
1 tsp. grated lemon peel

Directions:
In a large mixing 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 the lemon peel and extract.  Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk.  Beat just until combined.

Pour into a greased 10 inch fluted tube pan.  Bake at 350 degrees for 70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  

In a small mixing bowl, combine the frosting ingredients; beat until smooth.  Spread over top of cake.