Lemon-Zucchini Pound Cake

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

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Servings 16

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ingredients 16
Prep Time 30 min
Total Time 3 hr 45 min

Ingredients

Cake

3: cups 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

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Directions

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.