Buttermilk Pound Cake

• 3 c. flour
• 3 c. sugar
• 1 c. Crisco
• 1 c. buttermilk
• 6 eggs, separated
• 1/2 tsp. salt
• 1/4 tsp. soda
• 2 tsp. lemon extract

1. Blend sugar and shortening in a bowl; add egg yolks, one at a time and blend after each.
2. Add flavoring.
3. Sift dry ingredients together with the milk.
4. Begin and end with dry ingredients.
5. Beat egg whites until stiff and carefully fold into mixture.
6. Pour batter into 10-inch tube pan, greased and floured.
7. Bake in 350u0b0 oven (preheated) for about 1 hour and 10 minutes.
8. Be sure that cake is firm.
9. If cake is properly brown, it will have a delicate crunchy crust.
10. It will be better after several days but is delicious soon as it is cool.
11. Vanilla is not recommended for this cake but you can use either lemon, orange or nutmeg as flavoring.

flour, sugar, crisco, buttermilk, eggs, salt, soda, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715696 (may not work)