6 egg whites, beaten stiff
1 c. Crisco
3 c. sugar
1/2 tsp. salt
6 egg yolks
2 tbsp. lemon extract
6 tbsp. cornstarch plus enough flour to equal 1 c.
2 c. more flour
1/4 tsp. baking soda
1 c. buttermilk

Beat egg whites until stiff and set aside. Cream together Crisco, sugar and salt; add egg yolks and lemon extract.

Sift together cornstarch, flour and soda; add to creamed mixture alternating with buttermilk until mixed well. Fold in the egg whites and pour into large tube and bake 1 1/2 hours at 325 degrees.

The lemon extract must be very strong in order to get complete rising for this cake.