Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake  

  

            

      Ingredients

 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                  

 Directions

 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 

and combine.

 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.