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Lemon Pound Cake

5 Cups All-Purpose Cake Mix
1/4 Cup Vegetable Shortening
1 Cup Sugar
1 Cup Milk
5 Eggs
1/4 Cup Lemon Juice
1 1/2 teas. Watkins Lemon Extract
1 teas. Watkins Vanilla, Original Double-Strength

Preheat oven to 350 degrees F. Grease and lightly flour one 12-cup Bundt pan; set aside. In a large bowl, combine cake mix, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and Watkins Vanilla until well blended. Pour into prepared pan. Bake 1 hour and 20 to 25 minutes, until wooden toothpick comes out clean when inserted in center. Cool on a rack 15 minutes. Remove from pan. Makes 12 to 16 servings.

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