Lemon-Zucchini Pound Cake

  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 16

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
% Daily Value
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.

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