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| 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 |
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| 1 | cup powdered sugar |
| 1 | tablespoon butter or margarine, softened |
| 1 | tablespoon half-and-half |
| 2 | tablespoons lemon juice |
| 1 | teaspoon grated lemon peel |
| 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. |
| No change. |
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| If you prefer an orange glaze, substitute orange juice for the lemon juice and orange peel for the lemon peel. |
|
| Pound cakes got their name from the fact that they originally were made with 1 pound each of flour, sugar and eggs. |
Nutrition Information:
310 ( 130); 14g ( 7g, 1/2g); 85mg; 190mg; 42g ( 0g, 23g); 5g 10%; 0%; 4%; 8% 2 ; 1 ; 0 ; 2 3