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.