Preheat oven to 375°F.
Sift flour, soda and salt together; set aside. Cream sugars and shortening until fluffy. Add eggs and egg yolk, one at a time, beating well after each addition. Blend in lemon rind. Combine milk and lemon juice; add to creamed mixture alternately with flour mixture, beating after each addition on low speed of mixer. Stir in cranberry sauce.
Turn into well-greased and floured 9x13 pan. Bake at 375°F for 30-35 minutes or until cake tests done. Cool.