Lemon Cream Cheese Pound Cake
1/2 cup vegetable shortening
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs, room temperature
4 teaspoons lemon juice
2 cups all-purpose flour
1 cup self-rising flour
1. In a mixing bowl, cream together shortening, butter and
cream cheese. Add sugar and beat until fluffy. Add eggs one
at a time, beating well after each addition. Add lemon juice
2. In a separate bowl, sift together flours. Slowly spoon small
amounts of flour into batter with beater at low speed. When all
flour is incorporated, beat at medium speed for 3-5 minutes.
Pour into a greased and floured tube pan.
3. Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes.