Lemon-Zucchini Pound 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

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.