|Shortening||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Sifted flour||3 1⁄2 Cup (56 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Lemon extract||1 Teaspoon|
Preheat oven to 325 degrees.
Cream shortening, butter and 2 1/2 cups sugar until fluffy.
Beat in eggs, one at a time.
Sift flour and salt together.
Combine buttermilk and lemon extract.
Add flour mixture to creamed mixture alternately with buttermilk mix- ture.
Dissolve soda in 1 tablespoon hot water; stir into batter.
Pour batter into greased and floured tube pan.
Bake for 1 hour and 15 minutes.
Combine remaining sugar, lemon juice, lemon rind and 1/2 cup hot water in saucepan.
Cook, stirring, until sugar is dissolved and syrup is clear.
Pour hot syrup over hot cake.
Calories 348 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5.8 g29.1%
Trans Fat 1.3 g
Cholesterol 54.4 mg18.1%
Sodium 99 mg4.1%
Total Carbohydrates 48 g15.9%
Dietary Fiber 0.73 g2.9%
Sugars 30.2 g
Protein 4 g8.1%
Vitamin A 3.8% Vitamin C 3.7%
Calcium 1.2% Iron 6.9%
*Based on a 2000 Calorie diet