Lemon-Zucchini Pound Cake
Recipe from
Betty Crocker
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Servings:
16 servings
Prep Time:
30 mins
Total Time:
3 hrs 45 mins
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Ingredients
Cake
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3 cupsGold Medal® all-purpose floursee savings
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1 teaspoonbaking powdersee savings
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1/4 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1 cupbutter or margarine, softenedsee savings
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2 cupspowdered sugarsee savings
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4eggssee savings
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2/3 cupmilksee savings
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2 tablespoonslemon juicesee savings
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2 teaspoonsgrated lemon peelsee savings
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1 cupshredded zucchini (about 1 medium), squeezed to drainsee savings
Lemon Glaze
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1 cuppowdered sugarsee savings
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1 tablespoonbutter or margarine, softenedsee savings
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1 tablespoonhalf-and-halfsee savings
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2 tablespoonslemon juicesee savings
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1 teaspoongrated lemon peelsee savings
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Directions
1.
Heat oven to 350 degrees 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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 310 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 190mg; Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 23g); Protein 5g. Daily Values: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 8%. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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