This was my Grand Aunt, Ruth Canipe Hill’s pound cake recipe, and it is one of the best pound cakes I have ever eaten. It has a very fine crumb and a wonderful flavor.
Cake flour gives a finer texture to cakes than all-purpose flour

• 1/2 pound unsalted butter, room temperature
• 1/2 cup shortening
• 3 cups cake flour
• 3 cups sugar
• 5 eggs
• 1 cup whole milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 teaspoon lemon extract

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.