puttin' on the pounds

My Mamboni says that people just don't make real, bonafide pound cake often enough anymore. I think she has taken it upon herself to make up for that lack of pound cake because it's a treat she makes often (and quite well, if I do say so myself)
.
Pound cake pleases me most when it's a)slathered in strawberries and whipped cream, or b)subtly flavored with coconut. Mammy's latest version was made with lemon extract and a light glaze. Look at its moist, buttery goodness:


Delicious. However, if push comes to shove, I must say that I still prefer apple pie.

Mamster's Lemon Pound Cake
Makes 2 9x5 loaves or 1 Bundt cake

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs, well-beaten
• 1 cup milk
• 1 teaspoon lemon extract

Directions:
Preheat oven to 325F. Butter and flour two 9x5-inch loaf pans, a tube pan, or a Bundt pan. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add the eggs and beat well. Add the flour mixture, alternating with the milk. Stir in the lemon extract.
Pour the batter into the prepared pan(s) and bake 1 hour for the loaves or 75 minutes for the cakes, or until a toothpick inserted into the middle comes out clean. Let the cake(s) cool in the pan(s).