4 eggs
2 c. sugar
1 c. vegetable shortening, at room temperature
1 c. buttermilk
3 c. sifted flour
2 tbsp. lemon extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 325 degrees. In a large mixing bowl, combine eggs, sugar, shortening, and buttermilk. Beat until frothy with an electric mixer. Add flour, one cup at a time, beating constantly. Add extract, baking powder, soda, and salt. Continue beating until well blended. Pour mixture into a lightly greased and floured 5x10 inch tube pan. Bake for 1 hour. The cake will be a golden brown.

ICING:

5 tbsp. orange juice
2 1/2 c. confectioners' sugar
5 tbsp. lemon juice
1/2 tsp. salt

Combine orange and lemon juice with sugar and salt in a mixing bowl. Beat with an electric mixer until well blended and smooth. Loosen the edges of the hot cake; spread the icing over the top and return to the oven for 3 minutes. Let cool, remove and serve.