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
Details
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.
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