INGREDIENTS:

4 c    FLOUR, WHEAT, GENERAL PURPOSE
2 1/2 c SUGAR, GRANULATED
1 ½ tsp   SALT
¾ tsp      BAKING POWDER
6 tbsp     MILK, NONFAT, DRY
1 ½ c       SHORTENING
1 c WATER
6              EGGS, WHOLE, LARGE
3 ¼ tsp   EXTRACT, VANILLA
3 ¼ tsp   JUICE, LEMON,
2 ¼ tsp   LEMON RIND, GRATED
3 ¼ tsp   FLAVORING, LEMON
COOKING SPRAY, NONSTICK

Method:

1. Preheat convection oven 325 degrees.
2. In mixing bowl cream butter and sugar.
3. Add 1 egg at a time, beating after each.
4. Sift together flour, salt, gradually add flour 1/2 cup at a time, until all blended.
5. Add lemon juice, rind and flavoring to cake mix
6. Lightly spray tube pan with non-stick baker’s spray
7. Pour batter into sprayed and floured pan.
8. Bake for 1 hour 5 minutes or until done until toothpick in center comes out clean.