Monday, September 25, 2017
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Lemon Zucchini Pound Cake

Moist Lemon Zucchini Pound Cake Recipe

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What a great way to use up the garden vegetables in this Lemon Zucchini Pound Cake recipe.

In preparing for the arrival of Hurricane Irene, I decided to do a bit of baking to have some fresh breakfast coffee cake or dessert available to snack on.  Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this easy pound cake moist and tender.

Check back here and follow me on Pinterest for more of my favorite cakes that are baked in tube pans or bundt cake pans.  They’re easy to slice and serve, any time!

Wonderful for breakfast or entertaining at brunch, picnics or pot luck dinners. Try serving with your favorite ice cream for dessert!
Check out my homemade zucchini bread recipe too!

Moist Lemon Zucchini Pound Cake Recipe

Moist Lemon Zucchini Pound Cake

Cook Time: 60 minutes

Total Time: 60 minutes

Serves 8-10

Moist Lemon Zucchini Pound Cake

Ingredients

  • Cake:
  • 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
  • Lemon Glaze for Pound Cake:
  • 1 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon half-and-half
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Instructions

  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.
http://frugalnewenglandkitchen.com/moist-lemon-zucchini-pound-cake-recipe-betty-crocker/

© Frugal New England Kitchen

Review Overview

User Rating: 3.35 ( 3 votes)

About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.