Lemon-Buttermilk Pound Cake

• 1 cup shortening
• 1/2 cup butter, softened
• 2-1/2 cups sugar
• 4 large eggs, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sugar
• 1/2 cup water
• 1/2 cup lemon juice
• 3 tablespoons grated lemon zest

1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350u0b0 for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
3. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
4. In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
5. Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

shortening, butter, sugar, eggs, lemon, vanilla, flour, baking soda, salt, buttermilk, sugar, water, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-buttermilk-pound-cake/ (may not work)