Directions: Preheat oven to 350°F. Beat egg whites stiff but not dry. Set aside. Cream sugar and shortening. Add egg yolks gradually. Sift together flour, salt, and baking soda. Add these dry ingredients alternately with buttermilk and vanilla or lemon. Fold egg whites in thoroughly but do not beat. Pour into a greased and floured tube pan. Bake about 1 hour or until a toothpick inserted in the middle comes out clean.

Notes: This is a heavy, moist pound cake like your grandmother used to bake. We eat it hot with butter or strawberries and whipped cream.