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Lemon-Zucchini Pound Cake
Lemon-Zucchini Pound Cake
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Prep Time:
30 minutes
Total Time:
3 hours 45 minutes
Zucchini pound cake with tangy lemon glaze for a moist and tender treat.
Ingredients:
  • 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
  • 1 teaspoon grated lemon peel
Instructions:
  • Preheat your oven to 350°F and generously grease a 12-cup fluted tube cake pan with shortening and a light dusting of flour.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, cream 1 cup of butter with an electric mixer for about 2 minutes until creamy. Mix in 2 cups of powdered sugar. Add eggs one at a time, beating well after each addition. Alternate adding the flour mixture and milk into the butter mixture, beating well after each addition. Stir in lemon juice, lemon peel, and zucchini. Transfer mixture into a pan.
  • Bake for 50 to 60 minutes or until a toothpick comes out clean. Allow it to cool for 15 minutes in the pan, then invert onto a serving plate. Let it cool completely for about 1 1/2 hours.
  • In a 1-quart saucepan, simmer glaze ingredients over medium heat until they just boil, stirring constantly. Remove from heat and let it sit for 30 minutes until slightly thickened. Drizzle over cake.

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