Lemon-Buttermilk Pound Cake

1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel

In a large bowl, cream the shortening, butter, and sugar until light and
fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in
the extracts. Combine the flour, baking soda, and the salt. Gradually add to
the creamed mixture alternately with the buttermilk. Beat well after each
addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest
oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes. Run a knife around the side and
the center tube of the pan. Remove the cake to a wire rack placed over a sheet
of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a
boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1
1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about
1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more
holes into the
sides of the cake. Brush the remaining sauce over the cake. Cool completely.
Makes 12-16 servings