Lemon-Zucchini Pound Cake

Health score
2%
Lemon-Zucchini Pound Cake
225 min.
16
305kcal

Suggestions


Indulge in the delightful flavors of our Lemon-Zucchini Pound Cake, a perfect dessert that combines the refreshing zest of lemon with the subtle sweetness of zucchini. This cake is not just a treat for the taste buds; it’s a celebration of summer’s bounty, making it an ideal choice for gatherings, picnics, or simply a cozy afternoon at home.

With a moist and tender crumb, this pound cake is crafted using simple yet wholesome ingredients. The addition of shredded zucchini not only enhances the cake's texture but also adds a nutritious twist, making it a guilt-free indulgence. The bright notes of lemon juice and grated lemon peel elevate the flavor profile, creating a harmonious balance that will leave you craving more.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. The process of mixing, baking, and glazing is a joyful experience that culminates in a stunning cake that looks as good as it tastes. Serve it at your next gathering, and watch as your friends and family savor each slice, marveling at the unique combination of flavors.

So, roll up your sleeves and get ready to create a dessert that’s not only delicious but also a conversation starter. Your Lemon-Zucchini Pound Cake awaits, promising to be a delightful addition to your dessert repertoire!

Ingredients

  • cups flour all-purpose
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 teaspoon salt 
  • cup butter softened
  • cups powdered sugar 
  •  eggs 
  • 0.7 cup milk 
  • tablespoons juice of lemon 
  • teaspoons lemon zest grated
  • cup zucchini shredded ( 1 medium)
  • cup powdered sugar 
  • tablespoon butter softened
  • tablespoons juice of lemon 
  • teaspoon lemon zest grated
  • tablespoon frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
  2. In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
  3. 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.
  4. Add eggs, one at a time, beating well after each addition.
  5. 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.
  6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan.
  7. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
  8. In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat.
  9. Let stand 30 minutes until slightly thickened.
  10. Drizzle over cake.

Nutrition Facts

Calories305kcal
Protein5.7%
Fat40.21%
Carbs54.09%

Properties

Glycemic Index
13.75
Glycemic Load
13.21
Inflammation Score
-5
Nutrition Score
5.8530435121578%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:305.42kcal
15.27%
Fat:13.76g
21.17%
Saturated Fat:3.09g
19.33%
Carbohydrates:41.66g
13.89%
Net Carbohydrates:40.9g
14.87%
Sugar:22.9g
25.45%
Cholesterol:42.14mg
14.05%
Sodium:243.06mg
10.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.39g
8.78%
Selenium:11.67µg
16.68%
Vitamin B1:0.2mg
13.35%
Folate:50.87µg
12.72%
Vitamin A:630.57IU
12.61%
Vitamin B2:0.2mg
11.65%
Manganese:0.18mg
8.93%
Iron:1.36mg
7.53%
Vitamin B3:1.45mg
7.23%
Phosphorus:69.59mg
6.96%
Calcium:43.6mg
4.36%
Vitamin E:0.62mg
4.12%
Vitamin C:3.35mg
4.06%
Vitamin B5:0.34mg
3.44%
Fiber:0.76g
3.05%
Vitamin B12:0.17µg
2.8%
Vitamin B6:0.05mg
2.58%
Zinc:0.38mg
2.52%
Potassium:87.03mg
2.49%
Magnesium:9.89mg
2.47%
Copper:0.05mg
2.42%
Vitamin D:0.33µg
2.21%