Buttermilk Cake

1 c shortening
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside.  In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.

Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.

Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.

Orange Rolls

1 pkg dry yeast
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt

In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.

Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.

Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.

Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.