Classic Pound Cake

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). \nNext, take a 9-inch tube pan with a fluted design - you can use one like Bundt - and lightly grease it with butter or cooking spray. \nIn a separate bowl, whisk together flour, baking powder, and salt until well combined. Sift the dry ingredients again to ensure they're evenly distributed.\nIn another large bowl, use an electric mixer to cream together butter, shortening, and sugar until you get a smooth consistency. \nAdd eggs one at a time to the bowl, followed by milk, and mix until everything is fully incorporated.\nGradually add the dry ingredients to the wet mixture, stirring until you get a smooth batter. Then, stir in lemon and vanilla extracts to give your cake some extra flavor.\nKeep mixing until there are no visible sugar granules left, which should take a few minutes.\nPour the batter into your prepared tube pan and pop it into the oven to bake for about 90 minutes, or until the top is springy and the cake is set in the center.\nOnce the cake is done, let it cool completely in the pan. As it cools, the sides should start to separate from the pan. \nFinally, remove the cake from the pan and transfer it to a wire rack to finish cooling.