Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy. This may take 5-7 minutes for the perfect texture.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
Stir in the vanilla, almond, and lemon extracts to infuse the cake with soulful flavors.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
Tips:
Beat the butter and sugar for the full time to create a fluffy, tender crumb.
Use room-temperature ingredients to ensure a smooth batter and even baking.
ENJOY!!
