Classic Lemon Pound Cake

Ingredients:

1 C. shortening
1/2 C. margarine
3 C. sugar
6 eggs
3 1/4 C. all-purpose flour
1 tsp. baking powder  Coupons
1/2 tsp. salt
1 C. milk
1 tsp. lemon extract
Lemon Sauce:
Juice of 1 large lemon
1 C. sugar
2 Tbs. butter

Directions:

1.Preheat oven at 325 degrees F. Beat shortening and butter until fluffy. Add sugar by cup, beating well after each addition. Add eggs, one at a time, continue to beat until eggs are well blended. Stir flour, baking powder and salt together. Add to butter mixture alternately with milk. Beat on medium 1 to 2 minutes. Bake in greased and floured bundt pan for 70 to 75 minutes.

2.For lemon sauce, add enough water to lemon juice to make 1/4 C. Add sugar and butter. Bring to a boil in a saucepan. Boil for one minute. Pour over cake as soon as it comes out of oven. Let cake rest in pan for 15 minutes.