Skip to Content
Menu

Lemon-Zucchini Pound Cake

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Updated Jan 22, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">