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In a large bowl, cream the softened butter, shortening and sugar until light and fluffy, about five minutes.
Add the eggs, one at a time, beating well after each addition until the mixture is uniform. Stir in the lemon zest and lemon extract.
Preheat the oven to 350°F. In a separate bowl, combine the flour, salt and baking powder, then gradually add the flour mixture to the creamed mixture, alternating with the milk. Beat until just combined.
Pour the batter into a thoroughly greased 10-inch fluted tube pan. Bake the cake for 70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
In a small bowl, combine the softened butter, confectioners’ sugar, lemon juice and lemon zest, and beat until smooth. Spread the frosting over the top of the cake.