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