Lemon-Zucchini Pound Cake

By á-2053

Ingredients

• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter,softened
• 2 cups powdered sugar
• 4 eggs
• 2/3 cup milk
• 2 Tbs. lemon juice
• 2 tsp. grated lemon peel
• 1 cup shredded zucchini, squeezed to drain
• Lemon Glaze
• 1 cup powdered sugar
• 1 Tbs. butter, softened
• 1 Tbs. half-and-half
• 2 Tbs. lemon juice
• 1 tsp. grated lemon peel

Preparation

Step 1

Heat oven to 350. Grease fluted tube pan with shortening and lightly flour.

In a medium bowl, mix flour, baking powder, baking soda and salt with spoon, set aside

In a large bowl, beat 1 cup of 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.

Bake 50 - 60 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes in pan. Remove to serving plate, cook completely, about 1 1/2 hours.