Yield: 16 servings
|½ cup||Solid shortening|
|3 cups||Flour; all-purpose|
|¼ teaspoon||Baking soda|
|2 teaspoons||Lemon extract|
|½ teaspoon||Baking soda|
|1 tablespoon||Light corn syrup|
Cream the sugar with the shortening and butter. Add the eggs one at a time and beat well. Add 1 cup of flour and the baking soda. Add the buttermilk, salt and lemon extract. Add the remaining 2 cups of flour. Bake in a greased and floured bundt pan at 325øF for 1 hour and 10 minutes or until the cake tests done. Cool in the pan for 10 minutes.
Combine all the ingredients in a saucepan and mix well. Bring to a boil, stirring constantly. Simmer for 5 minutes. Pour over the warm pound cake.
Nutritional Information per serving: 399 calories, 11g fat, 70g carbohydrates, 75mg cholesterol, 188mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95