1 c. butter flavored Crisco
5 tbsp. reg. Crisco
2 3/4 c. sugar
6 eggs
3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. butter flavoring
8 drops yellow food coloring
1/2 c. evaporated milk
1/2 c. hot water Put eggs in real warm water. In large bowl, cream Crisco until light. Add sugar a little at a time. Add egg one at a time along with Crisco and sugar. Beat well after each egg is added. Beat on high. Sift flour, baking powder and salt. In measuring cup put half cup of evaporated milk, flavoring and food coloring. Add hot water. Stir well. Blend flour and milk alternately into creamed mixture. Bake in 10 inch tube pan. Put 2 pieces of wax paper in pan. Grease well or spray with Pam. Bake at 325 degrees for 1 hour 15 minutes. Remove from oven and let set 5 minutes. Turn cake on wire rack. On another rack place a piece of aluminum foil. Turn cake upright on this. Put lemon glaze on cake, as soon as it is turned upright on foil. Cover with cake cover while still hot. LEMON GLAZE: 1/2 to 1/3 real lemon juice
About 2 c. sifted confectioners' sugar Mixture should be thin to soak into cake. | 
