Ingredients
1 cup shortening1/2 cup butter, softened2-1/2 cups sugar4 large eggs, room temperature1 teaspoon lemon extract1 teaspoon vanilla extract3-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkLEMON SAUCE:1 cup sugar1/2 cup water1/2 cup lemon juice3 tablespoons grated lemon zest
Preparation
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.
