LEMON-ZUCCHINI POUND CAKE

Lemon-Zucchini Pound Cake image

Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.

Provided by By Betty Crocker Kitchens

Time 3h45m

Yield 16

Number Of Ingredients 16

Ingredients

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup shredded zucchini (about 1 medium), squeezed to drain
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1 tablespoon half-and-half
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
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.
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.
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.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g