Step 1

Preheat oven to 350°F.

Step 2

Grease and flour a tube pan (angel food cake pan) or Bundt pan. Set aside.

Step 3

Sift flour, baking powder and salt into a medium bowl. Set aside.

Step 4

Using an electric or stand mixer, cream together butter, shortening and sugar.

Step 5

Add eggs one at a time, beating well after each one.

Step 6

Scrape down the sides and bottom of the bowl.

Step 7

Add dry ingredients in three additions to butter mixture alternately with half of the milk, beginning and ending with flour mixture.

Step 8

Beat at low speed just until blended after each addition.

Step 9

Gently stir in lemon juice and zest.

Step 10

Pour batter into prepared pan.

Step 11

Bake cake until cake is golden on top and tester inserted into center comes out clean, 55 - 70 minutes. (Start checking at the 55 minute mark.)

Step 12

Be careful not to open the oven if you don't think it's finished baking. (Opening the oven prematurely could cause the cake to fall.)

Step 13

Cool cake in pan.

Step 14

Using a sharp knife, gently separate cake from cake pan edges wherever you can, including around the center tube.

Step 15

Turn cake out onto rack.

Step 16

Serve with a dollop of fresh whipped cream or a spoonful of lemon curd.