Instructions

• Preheat oven to 350°F. Grease a 15-cup Bundt pan by spraying or rubbing with butter, then lightly flour the pan and tap out excess flour.
• In a medium bowl sift together 3 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon salt. Set aside.
• In a large bowl using an electric mixer, cream 1 cup unsalted butter (room temperature), 1/2 cup Crisco shortening, and 3 cups sugar until light and fluffy. Scrape down the bowl as needed.
• Add 5 large eggs one at a time, beating until each egg is fully incorporated before adding the next. Scrape the bowl once or twice while adding the eggs.
• Add the dry ingredient mixture to the butter mixture in three additions, alternating with the milk: add one-third of the sifted flour mixture, then half of the 1 cup whole milk; add the second third of the flour mixture, then the remaining milk; finally add the last third of the flour mixture. Beat at low speed and mix only until each addition is just blended. Scrape the bowl between additions.
• Stir in 6 tablespoons lemon juice and the zest of 1 lemon until evenly combined.
• Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
• Bake at 350°F until a tester inserted into the center comes out clean, about 55 minutes (begin checking around 50 minutes).
• Cool the cake in the pan on a wire rack for 15 minutes. Then invert the pan to release the cake onto the rack and cool completely before slicing.