1/2 c  Butter or margarine;
           -softened
    1/2 c  Shortening
      2 c  Sugar
      4    Eggs
    1/2 ts Baking soda
      1 c  Buttermilk
      3 c  All-purpose flour
    1/8 ts Salt
      2 ts Lemon extract
      1 ts Almond extract
  Recipe by: Southern Living
  Cream butter and shortening; gradually add sugar, beating
  well at medium speed of an electric mixer.  Add eggs, one
  at a time, beating after each addition. Dissolve soda in
  buttermilk.  Combine flour and salt; add to creamed mixture
  alternately with buttermilk, beginning and ending with
  flour mixture.  Mix just until blended after each addition.
   Stir in flavorings. Pour batter into a greased and floured
  10-inch tube pan.  Bake at 350 degrees for 1 hour or until
  a wooden pick inserted in center comes out clean.  Cool in
  pan 10 to 15 minutes; remove from pan, and let cool
  NOTE: Old-Fashioned Buttermilk Pound Cake offers two nice
  variations.  The recipe works well baked in two 9- x 5- x
  3-inch loafpans when that size and shape fits your needs.
  Bake at 350 degrees for 45 to 50 minutes.
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