1 c. shortening
1/2 c. soft butter
2 1/2 c. sugar
4 lg. eggs
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. hot water
1 tsp. lemon extract
3 1/2 c. flour
1 c. buttermilk

Combine first 3 ingredients and beat until light and fluffy. Add eggs one at a time, beating after each. Dissolve the soda in the water. Add the salt and extract. Stir into creamed mixture. Add flour alternately with buttermilk starting and ending with flour.

Pour into a well-greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Remove from oven and while still warm puncture the cake with a toothpick. Spoon on lemon sauce.

LEMON SAUCE:

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

Bring to a boil and let simmer for 10 minutes.