Lemon-Zucchini Pound Cake

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  • 30 min prep time
  • 3 hr 45 min total time
  • 16 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
  2. 2 In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
  3. 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. 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. 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

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Nutrition Information

Recipe Step Photos

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