Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups sugar

6 large eggs (I used egg beaters to cut some of the fat)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk (I used reduced fat)

1 tablespoon lemon zest

1 teaspoon pure Vanilla extract

1 teaspoon Lemon extract

Lemon Curd Glaze (I bought the already made lemon curd, it is found where the jellies are at the grocery store)

Preheat oven to 325 degrees. Beat first 2 ingredients at medium speed (I used an electric stand mixer) until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the "yellow" disappears.

Sift together flour and next 2 ingredients....add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon extract and vanilla extract.

Pour batter into a greased and floured 10 inch tube pan.

Bake at 325 degrees for 1 hour and 15 minutes....you might need to bake longer, but just make sure that you can insert a wooden toothpick and it comes out clean. Cool cake in pan on a wire rack for 10 to 15 minutes.

Remove cake from pan to wire rack, warm the glaze a little bit and then gently brush the warm glaze over top and sides of cake.

Cool completely on a wire rack, usually takes about an hour.