Lemon-Zucchini Pound Cake

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

Prep Time

Minutes

Total Time

3:45

Hrs:Mins

Makes

servings

Cake

cups Gold Medal® all-purpose flour

teaspoon baking powder

1/4

teaspoon baking soda

1/4

teaspoon salt

cup butter or margarine, softened

cups powdered sugar

eggs

2/3

cup milk

tablespoons lemon juice

teaspoons grated lemon peel

cup shredded zucchini (about 1 medium), squeezed to drain

Lemon Glaze

cup powdered sugar

tablespoon butter or margarine, softened

tablespoon half-and-half

tablespoons lemon juice

teaspoon grated lemon peel

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
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.
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.
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.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

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

Did You Know?

Pound cakes got their name from the fact that they originally were made with 1 pound each of flour, sugar and eggs.

Nutrition Information:

1 Serving (1 Serving)

Calories 310

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 7g,
Trans Fat 1/2g),

Cholesterol 85mg;
Sodium 190mg;
Total Carbohydrate 42g

(Dietary Fiber 0g,
Sugars 23g),

Protein 5g;

Percent Daily Value*:

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 Choices:

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

Lemon-Zucchini Pound Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens