325* oven. Grease a 10-cup to 12-cup Bundt pan with Baker’s Joy or Pam for Baking with Flour, and then set aside.

For the Cake Recipe 

Cream together the softened butter and the shortening (or lard) in the large bowl of your electric mixer at medium speed. 

Add the sugar 1/4 cup or so at a time, and beat until pale and fluffy.

Add the large eggs one at a time and mix well after each addition 

Stir the lemon, vanilla, and the almond extract into the measured milk in the measuring cup, and set aside.

Combine the all-purpose flour with the baking powder and the salt. Use a whisk to break up any clumps.

As to the fluffy, softened butter, granulated sugar, and egg mixture, you’ll add the flour mixture alternating with the milk and extract mixture. Begin and end with the flour mixture. After each addition, blend the ingredients until they are just incorporated. Do not overbeat.

Spoon the batter into the prepared Bundt pan. Bake for 1 hour and 15 minutes, or until a cake tester poked into the center of the homemade cake comes out clean. If you notice the cake darkening a lot, lightly cover with foil for the last 10 to 20 minutes of baking.

As the Scratch-Made Cake Bakes Make the Lemon, Almond, and Vanilla Glaze

Mix 1/2 cup water, the granulated sugar, and the lemon, almond, and vanilla extracts in a small saucepot. 

Bring to a boil over low heat and stir constantly. You don’t want the bottom to scorch.

Simmer for 3-4 minutes until it has slightly thickened. Remove from the heat.

While the Bundt cake is just cooling in the pan, pour half the glaze over it. Cool the upside-down Bundt cake for 15 minutes, and then invert onto a wire rack with a cookie sheet underneath it. Pour the rest of the glaze over the top.