Lemon-Zucchini Pound Cake

Lemon-Zucchini Pound Cake
Lemon-Zucchini Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: