Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Shortening |
| 2 cups | Sugar |
| 3 \N | Eggs |
| 3 cups | Flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Soda |
| 1 cup | Buttermilk |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Lemon juice |
| 2 teaspoons | Grated lemon rind |
| \N \N | Lemon glaze |
Cream butter, shortening and sugar in mixing bowl. Add eggs, one at a time, mixing well. Combine flour, salt and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice and lemon rind, mixing well. Pour into greased 10-inch tube pan. Bake at 350 for 1 hour.
Remove from oven; pour Lemon Glaze (see index) over cake while still hot.
MRS DON KEMMER (JANICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .