Mix together flour, baking powder, baking soda, and salt.
Dissolve saffron in hot
water, then blend with lemon zest and juice.
Cream shortening. Add sugar
gradually, beating until thoroughly blended. Add egg and beat until light
Add dry ingredients and liquids alternately, mixing just until
blended after each addition. Turn into well greased and floured cooker bake
pan or 2 lb. coffee can. Cover baking pan with lid or coffee can with 6
layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3
Remove; let cool 10 minutes then remove from pan.