• Cooking Time: 55 minutes
• Servings: 12
• Preparation Time: 15 minutes
• 1 cup shortening
• 2 cups sugar
• 4 eggs
• 2 Tbsp. vanilla extract*
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup butter milk
• DRIZZLE:
• 1 cup confectioners' sugar
• 1/2 tsp. vanilla extract
• 1 to 2 Tbsp. 2% milk (or as needed)

1. Preheat oven to 350 F.
2. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes; add eggs, one at a time, beating well after each addition; beat in the vanilla.
3. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition; pour into a greased and floured 10-inch fluted tube pan (I just used cooking spray).
4. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean; cool for 10 minutes before removing from the pan to a wire rack to cool completely.
5. For the drizzle: Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.

I found the recipe for this cake in a 'Taste Of Home' recipe card booklet. It was originally submitted by Joan Hallford of North Richland Hills, TX. I must tell you, this is a pretty sweet cake and has a lot of vanilla; but then, it is a cake! *It could probably just as easily be a lemon cake by substituting lemon extract for the vanilla. **To make a substitute for buttermilk, just add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 5 or 10 minutes.