Lemon Butter Pound Cake

I have to say I own some mean cake recipes. Of all of them, I think this is my favorite. It is absolutely, positively divine. Amazing. Soft, dense like a pound cake should be, with an exquisite tart, yet sweet, lemon topping that makes you want to swear to eat nothing else ever again in your life. Enjoy.

Adapted from Jeanine Franson, my mother-in-law's, recipe.

In medium bowl, sift:

3 c. flour (spoon lightly into cup to measure)

1 t. baking powder

1/2 t. salt

In large bowl, or in stand mixer, beat till light and fluffy:

2 sticks butter

1/2 c. shortening

2 2/3 c. sugar

Then add and mix until just blended:

1 c. milk

3 T. pure lemon extract

Then add dry ingredients and mix until just combined.

Scrape bottom and sides of bowl several times in the process.

Add:

5 eggs, one at a time, beating until completely blended, but not whipping.

Butter the bottom and sides of a 9 x 13" pan at least 2" deep. Pour in batter and bake at 320 degrees about 1 hour 15 minutes, until light golden brown and toothpick or knife inserted in center comes out clean. Check for doneness after 1 hour, or as soon as you smell the goodness of the cake and see that it is beginning to brown.

While cake is baking, prepare a mixture of 6 ounces of lemonade concentrate and 3/4 cups sugar. (I like to 1 1/2 times this) Microwave for a minute and mix well till thoroughly dissolved.

As soon as cake is out of oven, run a knife around sides of pan and prick top all over with a fork (a meat fork if you have one). Pour lemonade mixture over hot cake and spread to cover completely, including sides. Let it soak in completely; then sprinkle sugar lightly over top. For a crunchy texture, sprinkle again before serving.

Ages well; freezes well.