1 c. shortening
2 c. sugar
4 eggs
3 c. flour
1/2 tsp. salt
3/4 c. buttermilk
1 tsp. butter flavoring
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. baking soda
1 tbsp. vinegar
1 c. sifted 4XX sugar
2 tbsp. lemon juice

Cream shortening. Gradually add sugar beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.

Combine soda and vinegar. Mix well. Stir into batter. Pour batter into two greased and floured 6 cup 8 inch bundt pans. Bake at 325 degrees for 40 to 45 minutes.

Combine powdered sugar and lemon juice. Drizzle over cake while they are warm.