Riverside Butter Cake

By Addie

Ingredients

• 1 1/2 cups butter or margarine, softened
• 3 cups cake flour
• 2 cups sugar
• 6 eggs
• 1 tablespoon lemon peels grated
• 3 teaspoons vanilla extract
• 1/2 teaspoon salt

Preparation

Step 1

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:
2 cups powdered sugar sifted
1/4 cup half and half
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract


In a small mixer bowl at low speed, beat powdered sugar, half-and-half, butter or margarine, and vanilla until smooth and creamy. Makes about 3/4 cup.