Lemon-Zucchini Pound Cake

Name: Lemon-Zucchini Pound Cake
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 237 milliliters butter or margarine, softened; 1 Tbsp butter or margarine, softened; 4 eggs; 710 milliliters Gold all-purpose flour; 1 Tbsp half-and-half; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 2 teaspoons grated lemon peel; 158 milliliters milk; 237 milliliters powdered sugar; 473 milliliters powdered sugar; 0 teaspoons salt; 237 milliliters shredded zucchini (about 1 medium), squeezed to drain

One serving contains 307 calories, 4g of protein, and 14g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. If you have powdered sugar, lemon juice, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes.

Instructions

Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Cake Form

Oven

In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

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.

Ingredients you will need

Lemon Juice