Cream Cheese Pound Cake

This cake is really different, rich and delicious! It came from my sister in law's mother, Ethel Theriot.

• Ready In: 1 hr 45 mins
• Serves: 10-12
• Yields: 1 Cake

Ingredients

• 1  cup butter
• 1⁄2 cup shortening
• 1 (8 ounce) package cream cheese
• 2 1⁄2 cups sugar
• 5  eggs
• 3  cups cake flour
• 1  teaspoon baking powder
• 1  cup buttermilk
• 1  teaspoon vanilla extract
• 1  teaspoon  lemon extract
• 1  cup  chopped pecans

Directions

1. Cream butter, shortening and cream cheese.
2. Gradually add sugar, beating until light& fluffy.
3. Add eggs, beating well.
4. Combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended.
5. Stir in flavorings.
6. Spoon batter in greased, floured 10" tube pan.
7. Bake at 325 degrees for 1 1/2 hours.
8. Cool in pan 10-15 minutes.
9. Remove from pan and finish cooling.
10. Ready to serve.