|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.