Lemon-Zucchini Pound Cake

Name: Lemon-Zucchini Pound Cake
Prep time: 30 min
Total time: 3 h 45 min
Yield: 16
Ingredients: 3 cups Gold Medal™ all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter or margarine, softened; 2 cups powdered sugar; 4 eggs; 2/3 cup milk; 2 tablespoons lemon juice; 2 teaspoons grated lemon peel; 1 cup shredded zucchini (about 1 medium), squeezed to drain; 1 cup powdered sugar; 1 tablespoon butter or margarine, softened; 1 tablespoon half-and-half; 2 tablespoons lemon juice; 1 teaspoon grated lemon peel

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Prep 30 min
Total 3 hr 45 min
Ingredients 16
Servings 16

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Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.

by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

Cake

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup shredded zucchini (about 1 medium), squeezed to drain

Lemon Glaze

1 cup powdered sugar
1 tablespoon butter or margarine, softened
1 tablespoon half-and-half
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Directions

1

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2

In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
3

In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
4

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
5

In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

Expert Tips

tip 1
If you prefer an orange glaze, substitute orange juice for the lemon juice and orange peel for the lemon peel.

Nutrition Information

310 Calories, 14g Total Fat, 5g Protein, 42g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 7g; 34%

Trans Fat: 1/2g

Cholesterol: 85mg; 29%

Sodium: 190mg; 8%

Potassium: 85mg; 2%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 0g; 0%

Sugars: 23g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.