MAKES: 12-16 servings
1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon peel
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.