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Serves: 16
Total Calories: 6,450

1 1/2 cups butter or margarine, softened
3 cups cake flour
2 cups sugar
6 eggs
1 tablespoon lemon peel grated
3 teaspoons vanilla extract
1/2 teaspoon salt
Vanilla Glaze (see below)
* Part two.
2 cups powdered sugar sifted
1/4 cup half and half
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extractIn a small mixer bowl at low speed, beat powdered sugar, half-and-half, butter or margarine, and vanilla until smooth and creamy.

Preheat oven to 350°. Grease a 10-inch tube pan.

In a large mixer bowl at medium speed, beat butter or margarine for 2 to 3 minutes or until glossy.

Add cake flour, sugar, eggs, lemon rind, vanilla and salt. Beat at low speed for 30 seconds or until dry ingredients are moistened. Beat at medium-high speed for 5 minutes or until smooth and fluffy and sugar is dissolved. Pour into pan.

Bake for 55 to 60 minutes or until a wooden pick inserted 1 1/2 inches from edge comes out clean. Cool on a wire rack for 10 minutes, then remove cake from pan. Cool completely on a wire rack.

Drizzle top with glaze.

Vanilla Glaze
*Use on Riverside Butter Cake (see above) or the cake of your choice. Makes about 3/4 cup.

Nutritional Facts:

Serves: 16
Total Calories: 6,450
Calories from Fat: 2,720.1

More Recipes from the Gold Star Collection Cookbook:
Chocolate Angel Food Cake
Favorite Carrot-Walnut Cake
Gingerbread
Luscious Lemon Cheesecake
No Frost Chocolate Chip Cake
Riverside Butter Cake
Strawberries and Cream Cake Roll