Buttermilk Cake With Warm Lemon Sauce

• 1 cup shortening
• 2 14 cups sugar, divided
• 2 teaspoons vanilla
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 6 eggs, room temperature, separated
• 3 cups sifted self rising flour
• 12 teaspoon baking soda
• 34 cup buttermilk
• 12 cup butter
• 1 cup sugar
• 14 cup water
• 1 egg, beaten
• 14 cup lemon juice

1. Using an electric mixer, cream shortening with 1 1/2 cups sugar.
2. Blend in vanilla, lemon juice and zest.
3. Add egg yolks, one at a time, blending just until smooth after each addition.
4. Stir baking soda into the buttermilk.
5. To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.
6. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar.
7. Beat until egg whites form stiff peaks (this will take a few minutes).
8. Fold egg white mixture gently into batter until well incorporated.
9. Spoon batter into a generously greased and floured 10" tube pan.
10. Bake at 350 for 60 to 75 minutes, or until cake tests done.
11. Cool on rack; carefully remove pan and transfer to cake plate.
12. For Lemon Sauce:.
13. In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice.
14. Cook over medium heat, whisking constantly, until mixture comes to a boil.
15. Remove from heat and let cool before serving.

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

Taken from www.food.com/recipe/buttermilk-cake-with-warm-lemon-sauce-141218 (may not work)