1/2pound2 sticks or 1 cup butter, plus more for pan
1/2cupvegetable shortening
2 1/2cupssugar
5eggs
3cupsall-purpose flour, plus more for pan
1/2teaspoonsalt
1/2teaspoonbaking powder
1cupmilk
1teaspoonvanilla extract
For Lemon Cream:
2cupsheavy cream
1/2cuppowdered sugar
1 -6ozcontainer Yoplait or other good quality lemon yogurt
grated lemon zest, optional
Instructions
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan or two 9 inch loaf pans and bake for 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before topping with berries and cream.
Whip cream until stiff in a large bowl. Add about 1/2 cup powdered sugar, gradually. Refrigerate until ready to use.
Just before serving, fold in the lemon yogurt. Top cake and berries with lemon cream sprinkle with lemon zest, serve.