Baking: Lemon-Zucchini Pound Cake

18 Jan

Lemon-Zucchini Pound Cake by Betty Crocker

Dense cake; not as moist as I would have hoped, but still delicious.


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


  • 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.
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Posted by on January 18, 2012 in Food, Recipes, Reviews


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