This buttery rich, lemon and almond-scented pound cake's secret is that it is placed in a cold oven and baked until tested done, the heat is turned off and the cake is left in the oven for 1 hour without opening the door.

Pound Cake

1 cup butter
3 tablespoons vegetable shortening
3 cups granulated sugar
5 large eggs
1 cup milk
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground mace

1. Cream butter and shortening. Add sugar and eggs, one at a time, beat well after each addition. Alternately add milk and flour. Stir in vanilla, lemon extract, baking powder, salt, and mace.
2. Pour into a greased tube pan. Place in a cold oven then turn on and set at 350°F (175°C). Bake for 1 hour and 15 minutes, or until done. Turn the oven off and do not open for 1 hour.

Makes 12 servings.