Lemon Pound Cake
|Shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Lemon extract||1 Teaspoon|
Cream sugar and shortening.
Add one egg at a time, mix after each addition.
Add soda to hot water and put into buttermilk.
Add flour alternately with buttermilk.
Add lemon extract and mix well.
Bake in tube pan 325 degrees for 1-1/2 hours.
Topping: Bring one cup of sugar, 2 T. water, juice and the rind of one lemon to a boil until sugar is dissolved.
Pour over cake when taken from the oven.