Rosemary Pound Cake - cooking recipe

Ingredients

2 c. sugar
1 c. Crisco
3 eggs
1 c. buttermilk
2 Tbsp. lemon juice
3 1/4 c. self-rising flour
1 Tbsp. minced rosemary
2 Tbsp. lemon zest
1 Tbsp. vanilla

Preparation

Combine dry ingredients in a large bowl.
Cut in shortening. Combine wet ingredients in a separate bowl.
Combine all ingredients and mix well.
Batter will be somewhat stiff.
Place in Bundt or tube pan.
Bake at 325\u00b0 to 350\u00b0 for 1 hour.