1 egg
½ cup of sugar
¼ cup of shortening
¼ cup of lemon juice
1 tbsp. of lemon peel, grated
¼ cup of hot water
1 pinch of powdered saffron
¼ tsp. of salt
¼ tsp. of baking soda
1-1/2 cup of four
Recipe
Combine the salt, baking soda and baking powder. Dissolve the saffron in boiling water; mix with juice and lemon peel.
Add sugar and cream shortening and beat until well-blended. Next, add the egg and beat it until fluffy. Add the liquids and dry ingredients alternately. Grease the pan and cover it with lid with six paper toweling layers. Set it in the crock pot. Cover and cook it on high heat for 2-3 hours. Remove and allow it to cook for 10 minutes before you remove it from the pan.
