• 3 cups flour
• 3 cups sugar
• 1 cup Crisco
• 1 cup buttermilk
• 6 eggs separated
• 1/2 t. salt
• 1/4 t. soda
• 3 or 4 t. lemon extract (orange extract may be used instead of the lemon)

Preheat oven to 350°. Blend the sugar and shortening in a mixing bowl either by hand or mixer. Add the egg yolks blending one at a time. Add the flavoring. Sift dry ingredients together and add to the first mixture alternately with the milk. Begin and end with the dry ingredients. Beat egg whites until stiff and carefully fold into mixture. Pour the batter into 10″ tube pan (greased and floured). Bake in preheated oven for I hour and 15 mins. Check after I hour. Be sure top of cake is firm.

Note: Whip the egg whites first and refrigerate about an hour. I use a Crisco butter cube for the Crisco. Put the salt in egg whites to make it firm and add 1/4 t. vanilla extract. Beat to stiff foam. This is an excellent pound cake.