3 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. shortening
3 c. sugar
6 eggs
2 tsp. lemon extract
1 tsp. vanilla
1 c. buttermilk
Lemon Glaze (recipe follows)

Sift together flour, salt and baking soda.

Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon extract and vanilla.

Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased and floured 10 inch fluted tube pan.

Bake in 325 degree oven 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove from pan; cool on rack. Spoon Lemon Glaze over top of cake. Makes 12 servings.

LEMON GLAZE:

Combine:

1 1/2 c. sifted confectioners' sugar
1/2 tsp. grated lemon rind
3 tbsp. lemon juice

Stir until smooth.