Lemon-Zucchini Pound Cake

This is a lovely cake to enjoy with a cup of tea. Zucchinis and lemons in a buttery, moist cake, yummy!

A slice (or two!) is wonderful with a cup of warm tea.

Freshly grated zucchinis, these are later squeezed to drain out excess juice, and there's a lot of juice!

I made half a recipe and used my half-size Nordic-Ware bundt pan. I made a simple glaze by omitting the half-and-half and uses a lesser amount of sugar. 

With, moist, buttery, and almost velvety-like crumbs texture, this cake is simply delightful. Your kids would not know that those speckled bits are zucchinis! Give this cake a try, I'm sure you would enjoy it as much as I did!

Lemon-Zucchini Pound Cake
(adapted from "The Big Book of Cakes", Betty Crocker)
Cake :
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 cup shredded zucchini (about 1 medium), squeezed to drain

Glaze :
1 cup powdered sugar
1 tablespoon butter softened
1 tablespoon half-and-half
1 teaspoon grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2. In medium bowl, mix flour, baking powder, baking soda and salt. 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 alternately with milk, beating well on low speed. Stir in 2 teaspoons lemon peel 2 tablespoons lemon juice and the zucchini. Spoon batter into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
4. Meanwhile, in 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes. Drizzle over cake.

Kitchen Flavours notes:
*** for half a recipe, I used 3/4 cup powdered sugar. For the glaze, I used 1/4 cup powdered sugar, half tablespoon butter and 1 tablespoon lemon juice, omitted the half-and-half.

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