Ingredients
For Pound Cake:
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3 cups (AP) flour
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1 tsp. baking powder
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1/4 tsp. baking soda
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1/4 tsp. salt
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1 cup real butter (2 sticks), softened (salted or unsalted), I always prefer Minerva Dairy
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2 cups powdered sugar
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4 extra-large eggs
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2 tsp. vanilla
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2/3 cup whole milk
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3 Tbl. fresh lemon juice (about one large lemon)
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2 1/2 Tbl. finely grated lemon peel (from the rind of about 2 large lemons)
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1 1/4 cups shredded zucchini, squeezed dry draining any excess liquid, measure after squeezed dry, (measuring cups will be lightly packed)
For Lemon Glaze:
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1 cup powdered sugar
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1 Tbl. very soft butter but not melted
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2 Tbl. fresh lemon juice (about one large)
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1 Tbl. grated lemon peel (about one large)
Instructions
Preheat oven to 350°F.Grease inside of a 12-cup fluted bunt cake pan with butter-flavored (or regular) shortening, lightly flour inside, and set aside.In medium bowl, whisk flour, baking powder, baking soda, and salt until very well mixed.In mixer bowl, beat butter on medium speed for about 2 minutes or until creamy. Beat in 2 cups powdered sugar, scraping bottom and beating again. Add eggs, one at a time, beating well after each addition and scraping bowl, until mixed in. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Scrape bowl well, and beat on low speed 1 minute longer. Stir in lemon juice, lemon peel and zucchini. Spoon into pan and level with an offset knife or the back of a spoon.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, then cool completely, (about 1 1/2 hours). Pour Lemon Glaze over cake, chill, and serve.For Glaze:Add all ingredients into a medium bowl, and whisk until creamy and no powdered sugar lumps remain. Use immediately.
