Crunchy Pound Cake - cooking recipe

Ingredients

1 c. shortening
2 c. sugar
1/2 tsp. vanilla
2 c. cake flour
6 eggs
1/2 tsp. lemon

Preparation

Let eggs reach room temperature.
Sift flour.
Cream shortening and sugar until light and fluffy.
Add eggs one at a time, beating well after each one.
Add 1/2 of flour, mixing well. Add the other 1/2 of flour, vanilla and lemon flavoring.
Mix well.
Batter will be stiff.
Pour into a greased and floured tube or Bundt pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Top will crack and will be crunchy.
May be iced or glazed.