English Lemon Pound Cake

1 cup Shortening
2 cups Sugar
4 Eggs
1 Tbs. Pure Lemon Extract
1/2 tsp. Vanilla
1 tsp. butter flavoring
1/2 tsp. yellow food color (optional)
1/2 tsp. Salt
3 cups Flour, sifted
3/4 cup Buttermilk
1 tsp. Soda
1 Tbs. Vinegar


Cream shortening and sugar and add eggs one at a time. Mix well. Then add food flavorings (and color) and salt. Sift flour again and add alternately with buttermilk. Mix soda and vinegar in a small bowl and add to the above mixture. Blend well. Bake in a 9" or 10" stem pan that has been greased and dusted with flour in a slow oven (325ƒ) for about an hour and 5 minutes or until toothpick inserted into the center comes out clean. Do not over bake.