1/4 c Butter
1/2 c Shortening
2 c Sugar
3 Eggs
3 c Flour
1/2 ts Salt
1/2 ts Soda
1 c Buttermilk
1 ts Vanilla
2 tb Lemon juice
2 ts Grated lemon rind
Lemon glaze
Cream butter, shortening and sugar in mixing bowl. Add eggs, one at a time,
mixing well. Combine flour, salt and soda; add to creamed mixture
alternately with buttermilk. Stir in vanilla, lemon juice and lemon rind,
mixing well. Pour into greased 10-inch tube pan. Bake at 350 for 1 hour.
Remove from oven; pour Lemon Glaze (see index) over cake while still hot.
MRS DON KEMMER (JANICE)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings