Pucker up for this Easter treat
By JANIE HOLBROOK

Here's a great recipe for all you lemon lovers; this type of cake makes me think of springtime and warmer weather. A new recipe for Easter Sunday dessert is always a blessing. My aunt Hazel Holbrook- one of the world's best cooks- in Cumming, Ga., submitted this recipe. The recipe was given to her by a friend during campmeeting in 1988 because not only is it delicious and easy to make, but it travels well. Lemons make it a refreshing cake and since campmeeting is in the hot, humid summertime, a double plus is this cake doesn't have to be refrigerated (I think you'll find that the cake is eaten up well before it has a chance to need refrigeration!) If campmeeting is not on your summer schedule, think picnics and covered dish lunches.
Aunt Hazel's Lemon Pound Cake
2 cups sugar
1 cup shortening
3 cups all-purpose flour
1 cup buttermilk
1/2 tsp salt
1 tsp lemon extract
4 large eggs
1/2 teaspoon soda
2 tsp lemon zest (optional, but a bit of lemon zest in the
batter is very good and adds to the "lemony" goodness.)

Preheat oven to 325º. Combine sugar and shortening and cream until fluffy. Add 1-1/2 cups flour to batter, 1/2 cup buttermilk, salt and lemon extract. Beat 2 minutes.

Add eggs one at a time, beating 2 minutes after each addition. Then add remaining 1-1/2 cups flour to batter. Mix soda with the remaining buttermilk and mix with batter. Beat 2 minutes. Pour into tube pan that has been sprayed with non-stick vegetable spray. Bake for 1 hour or until cake tests done.
Icing
1-1/2 cups confectioners sugar
juice and zest of one lemon
Combine confectioners sugar with the lemon juice and zest. Pour over cake while hot.