Glazed Lemon Cake

• 1 c. shortening
• 2 c. sugar
• 4 eggs
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 3/4 c. buttermilk
• 1 tsp. butter flavoring
• 1 tsp. vanilla extract
• 1 Tbsp. lemon extract
• 1 tsp. baking soda
• 1 Tbsp. vinegar
• 1 c. sifted powdered sugar
• 2 Tbsp. lemon juice

1. Cream shortening; gradually add sugar, beating at medium speed of electric mixer until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Mix just until blended after each addition.
5. Stir in flavorings.
6. Combine soda and vinegar;
7. mix well.
8. Stir into batter.
9. Pour batter into greased and floured Bundt pan.
10. Bake at 325u0b0 for 50 to 60 minutes or until toothpick inserted in center comes out clean.
11. Cool on rack 15 minutes. Remove from pan.
12. Combine lemon juice with powdered sugar; drizzle over cake while it is warm.

shortening, sugar, eggs, allpurpose, salt, buttermilk, butter, vanilla extract, lemon extract, baking soda, vinegar, powdered sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569368 (may not work)