Preheat the oven to 350°F (175°C) and grease a 10-inch fluted tube pan with shortening, then dust with flour.

In a large mixing bowl, cream together softened butter, shortening, and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, mixing well after each addition until smooth and glossy.

Gently stir in lemon zest and lemon extract, scraping down the sides to mix well.

In a separate bowl, whisk flour, salt, and baking powder. Gradually add this to the wet mixture alternating with milk.

Pour the batter into the prepared pan and smooth the top. Bake for about 70 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the frosting, beat softened butter, confectioners’ sugar, lemon juice, and lemon zest until smooth and fluffy.

Once the cake is cool, frost the top and let it set before slicing.