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

Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time. Dissolve soda in hot water and add salt and lemon extract. Stir into creamed mixture. Add flour alternately with buttermilk; beat well. Pour into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. While warm, punch holes in cake with a toothpick and spoon lemon sauce over top.

LEMON SAUCE:

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

Combine in a small saucepan. Bring to a boil. Reduce heat and simmer 10-12 minutes. Pour over cake while still in pan.