Melba Stewart, In Memory of Pearl Dumas

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1/2 cup butter, softened
• 1/2 cup shortening
• 3 cup sugar
• 5 eggs
• 2 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 tsp lemon extract

Cream butter and shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, 1 at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.

Pour into greased and floured 12 cup Bundt® pan. Bake at 325 degrees for 1 hour and 15 minutes or until wooden pick comes out clean. Cool in pan 10 to 15 minutes; remove from pan and let cool completely on a wire rack.

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