Aunt Magdeline'S Lemon Pound Cake
["1 1/2 c. butter (room temperature)", "7 eggs (room temperature)", "3 c. sugar", "1 1/4 c. flour, sifted twice", "1/3 c. self-rising flour, sifted twice", "1/3 c. real lemon juice", "1 Tbsp. lemon zest", "2/3 c. milk or buttermilk", "2 tsp. lemon extract", "1 tsp. vanilla extract"]
["Mix butter and sugar until creamy. Add flavoring and zest; mix well. Add eggs, one at a time, mixing well after each egg. Mix flours and mix lemon juice and milk. Add flour and wet ingredients alternately, beginning and ending with flour. Do not overmix this part, just mix enough to make sure each is incorporated. Pour into buttered and floured large Bundt pan. Place into cold oven; turn on to 300\u00b0 and bake for about 1 hour and 45 minutes. Do not open oven during the first 1 hour and 15 minutes after baking. You may check it after this time by gently opening the oven and placing a toothpick into the center. If clean when removed, the cake is done. Allow to cool about 10 minutes and extract from pan after cooling."]
["butter", "eggs", "sugar", "flour", "flour", "lemon juice", "lemon zest", "milk", "lemon extract", "vanilla extract"]