Lemon Buttermilk Pound Cake

Preheat oven to 325 degrees F. Cream shortening, butter and sugar until light and fluffy. Add eggs, beating after each. Add flavorings and water. Beat well. Combine the dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture, adding them alternately with buttermilk. Pour into greased and floured pan and bake for 1 hour and 5 minutes. Remove from pan and brush with the glaze.

To make the glaze: Boil together the juice and grated rind of lemons, sugar, and water until sugar is dissolved. Remove from heat and brush over the warm cake.