1/2 c. shortening
2 sticks (1 cup) butter
3 3/4 c. powdered sugar
2 c. all-purpose flour
3/4 t. salt
1 T. lemon extract (you can use any flavor extract you like)
In the bowl of an electric mixer, beat together shortening, butter, and powdered sugar. Add eggs, one at a time, mixing in between each.
Add flour, salt and lemon extract, and mix until well-combined. Pour into an un-greased angel food cake pan.
Put an oven-safe bowl filled with water on the bottom rack (below the cake) of the oven while baking to make cake moist). Bake at 325 degrees Fahrenheit for 1 to 1 1/2 hours (baking time varies, but ours was done in 1 hour and 10 minutes).
1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon extract
1 tsp. lemon zest (optional)
Grease a small plate or pan with butter or cooking spray, and set aside.
Mix together sugar, milk, butter, and food coloring in medium-sized pan. Bring mixture to a boil over medium-high heat.
Boil for 5 minutes without stirring. Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier. If you want to be safe just do 5 minutes and then expect it to take longer to completely set.
Remove from heat and stir until smooth. Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off). Stir in lemon zest if desired.