Total Calories: 403
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.
*Use on Riverside Butter Cake (see above) or the cake of your choice. Makes about 3/4 cup.
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