Stir first three ingredients together. In a separate bowl, cream shortening. Gradually add sugar, creaming well between additions. Add egg and vanilla and beat until light and fluffy. Stir in dry ingredients alternating with milk. Pour into well greased 7 x 11 in shallow pan.

Topping: Peel and core apples. Cut into eighths. Place in rows on batter with edges pressed slightly into batter. Sprinkle sugar and cinnamon on top. Bake at 350 for 50 to 60 minutes. Serve with Lemon Sauce.

Lemon Sauce: Combine sugar, corn starch, salt, lemon rind in saucepan. Add boiling water gradually, stirring constantly. Cook and stir mixture over low heat until clear and thickened (about 5 minutes) Remove from heat and stir in butter and lemon juice.

A couple of notes:

1) We poured this sauce evenly over the cake when it was done, then cut and serve.

2) I just called my sister for the recipe, "back then" we didn't have microwaves for making the sauce, but she says it is possible to do it in the microwave. It'll be faster, a little less work, and less chance of it burning.

3) This cake also freezes well. We used to freeze it with the sauce and everything, and thaw it before serving.

4) I'm not sure how common a 7x11 inch pan is, probably any rectangular pan will do.