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
1 tbsp. lemon flavor
1 tsp. baking soda
1 tbsp. vinegar
1 c. powdered sugar, sifted
2 tbsp. lemon juice

Cream shortening, gradually add sugar, beat at medium speed until light and fluffy. Add eggs, one at a time; beat after each. Combine flour and salt; add to creamed mixture alternately with buttermilk beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings; combine soda and vinegar. Mix well and stir into batter. Pour batter into 2 greased and floured 6 to 8 inch Bundt pans. Bake at 325 degrees for 40 to 45 minutes or until the wooden pick inserted comes out clean. Cool cakes in pans for 10 to 15 minutes. Remove from pans. Combine powdered sugar and lemon juice; drizzle over the cakes while they are still warm. Makes two 8 inch Bundt cakes.