Lemon Buttermilk Cake

• 1 cup shortening
• 2 14 cups sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon, rind of
• 6 large eggs, separated
• 3 cups flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 1 teaspoon salt
• 34 cup buttermilk
• 2 tablespoons fine unseasoned breadcrumbs

1. Preheat oven to 350F Butter and dust 10" tube pan w/ fine unseasoned bread crumbs Beat egg whites until frothy.
2. Add 3/4 c sugar and beat well until whites form stiff peaks.
3. Beat together shortening and 1 1/2 c.
4. sugar.
5. Blend in vanilla, lemon juice and peel.
6. Add egg yolks and blend Sift flour baking powder, soda and salt.
7. Add dry ingredients a little at a time alternating with buttermilk.
8. Fold egg whites into batter Spoon into tube pan.
9. Bake 75 minutes or until cake tests done with toothpick.
10. Let set for 8-10 minutes and remove from tube pan.
11. Cool 15 minutes Slice and serve with ice cream, whipped cream or lemon sauce.

shortening, sugar, vanilla, lemon juice, grated lemon, eggs, flour, baking powder, baking soda, salt, buttermilk, breadcrumbs

Taken from www.food.com/recipe/lemon-buttermilk-cake-87528 (may not work)