Friday, April 3, 2015

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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15 comments:

  1. yumm. Love citrusy cakes. have a nice weekend

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  2. Good one! I have never add vege into cakes. Only carrot into carrot cakes ;-)

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  3. Wow, Joyce! This cake is beautiful! It's wonderful that zuchinni can also be used in cakes. Can't wait to try it!

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  4. 看起来很健康的蛋糕。。like!谢谢分享。

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  5. The cake looks refreshingly delicious , the zucchini sure adds a great flavor and texture ! I'm eyeing Short and Sweet's lemon butter cake , hopefully , I can bake it this month :D

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  6. Look beautiful!
    I love zucchini in cakes:)

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  7. Hi Joyce , I will definitely make this cake next week , so different . I need a hunk right now .
    Happy Easter :)
    PS : I am pinning

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  8. It looks so delicious and moist! I wish I had a slice with my tea right now! I will save this one to try :)

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  9. A lovely lemony cake! I love the little green flecks of zucchini in it. :)

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  10. heh heh... nice way to eat that zucchini! one recipe for my hubby!!!!

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  11. I've read recipes which uses zucchini a couple of times....... but have yet to try it. It keeps the cakes moist just like carrots, ya?

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  12. Bellissima questa ciambella, una preparazione deliziosa, complimenti!

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  13. Certainly looks good, the crumbs are so fine....I have tried the chocolate version, I should give this a try too! Can convert to metrics measurements? :D

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  14. Joyce, I've always seen alot of recipes using zucchini in their cake recipes. It's hard to find zucchini here sometimes. I can imagine how zucchini has made your cake very moist. Definitely a perfect cake for a cuppa tea!!

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