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OLD FASHIONED LEMON POUND CAKE 
1 c. Crisco
1 stick butter
2 1/2 c. sugar
4 eggs
3 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. lemon extract
1/2 tsp. soda
1 tbsp. hot water

Cream butter and shortening. Add eggs one at a time. Sift together dry ingredients, add alternately with milk. Add lemon extract and water. Bake at 325 degrees for 1 hour 15 minutes. Remove immediately from pan.

LEMON SAUCE TOPPING:

1 c. sugar
Juice & rind of 2 lemons
1/2 c. hot water

Bring to boil and simmer 12 minutes. Pour over hot cake.
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