Lemon-Zucchini Pound Cake
16 servings | Prep Time: 30 Minutes | Start to Finish: 2 Hours 45 Minutes
- Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 2 cups powdered sugar
- 4 eggs
- ⅔ cup milk
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1 cup shredded zucchini (about 1 medium), squeezed to drain
- Glaze
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon half-and-half
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
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. 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. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition. Stir in 2 teaspoons lemon peel, 2 tablespoons lemon juice and the zucchini. Spoon batter into pan.
3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4 Meanwhile, in 1-quart saucepan, heat glaze ingredients over medium heat just to boiling, stirring constantly. Remove from heat. Let stand 30 minutes. Drizzle glaze over cake.
1 Serving: Calories 310; Total Fat 14g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 190mg; Total Carbohydrate 42g (Dietary Fiber 0g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3
Simple Sparkle Top glaze with thin ribbons of lemon zest for a quick, pretty garnish.
