Lemon-Zucchini Pound Cake

Last week was the final week of our October month of autumn deserts. I tried a new recipe and it was pretty good. It wasn't our favorite, but it also wasn't bad by any means. We shared a lot with our neighbors because we didn't finish it before we left for St. George. Here's the recipe for anyone that is interested.

Cake:

3 cups 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 tablespoons lemon juice

2 teaspoons grated lemon peel

1 cup shredded zucchini

Lemon Glaze:
1 cup powdered sugar

1 tablespoon butter, softened

1 tablespoon half-and-half

2 tablespoons lemon juice

1 teaspoon grated lemon peel

Heat oven to 350 degrees. Grease bundt cake pan with shortening. 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. Stir in lemon juice, lemon peel, and zucchini. Spoon into pan. Bake 50-60 minutes.

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.