Lemon Buttermilk Cake

This recipe is bit unusual. It's best served with a nice lemon sauce on the side or vanilla ice cream.The tube pan is buttered and dusted with fine unseasoned bread crumbs instead of flour. A keeper from an old Farm Journal magazine.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1  cup shortening
• 2 1⁄4 cups sugar
• 2  teaspoons pure vanilla extract
• 1  tablespoon fresh lemon juice
• 1  teaspoon  grated lemon, rind of
• 6  large eggs, separated
• 3  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 3⁄4 cup buttermilk
• 2  tablespoons  fine  unseasoned breadcrumbs

Directions

1. Preheat oven to 350F Butter and dust 10" tube pan w/ fine unseasoned bread crumbs Beat egg whites until frothy.
2. Add 3/4 c sugar and beat well until whites form stiff peaks.
3. Beat together shortening and 1 1/2 c.
4. sugar.
5. Blend in vanilla, lemon juice and peel.
6. Add egg yolks and blend Sift flour baking powder, soda and salt.
7. Add dry ingredients a little at a time alternating with buttermilk.
8. Fold egg whites into batter Spoon into tube pan.
9. Bake 75 minutes or until cake tests done with toothpick.
10. Let set for 8-10 minutes and remove from tube pan.
11. Cool 15 minutes Slice and serve with ice cream, whipped cream or lemon sauce.