Preheat the oven to 400°. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, with an electric hand mixer, cream together the shortening and sugar until light and fluffy. It will take about 3 minutes.
Add in the egg, vanilla, buttermilk, warm water, lemon juice and zest and mix until the ingredients are incorporated.
In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Slowly, add the dry ingredients to the wet mixture and mix until well combined.
Using a small cookie scoop, drop batter onto the prepared baking sheets about 2 inches apart. Bake for 6-7 minutes or until the cake bounces back once touched.
Allow the cakes to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.