Lemon Pound Cake

• 1 cup shortening
• 2 cups sugar
• 4 eggs
• 3 cups purpose flour
• 1/2 tsp. each salt, soda, baking powder (increase salt about 1/8 tsp. if use Crisco)
• 1 cup buttermilk (or 1 cup milk and 1 tbl. vinegar)
• 2 tbl. lemon extract

Combine in order given, alternating wet and dry ingredients at end. Beat for 3 minutes after blended.

Bake at 325-350 for about 1 hour. Remove from oven, loosen sides and spread with:

• 2 1/2 cups powdered sugar
• 5 tbls. lemon juice

Return to oven for 3 minutes.

Cool 10 minutes, turn out on plate and immediately turn over to another plate.