The softest and most tender Pound Cake rich with a citrus Lemon Flavor and bits of Summer’s favorite squash, the Zucchini!
Okay folks, I couldn’t help it. Totally baked this past week. I know how much you like no-bake desserts in this gosh-awful heat but I simply could not ignore how much cooler it has been. It’s such a nice break to turn off the AC and crack the windows open to let fresh air in and because of that, I took full advantage and went crazy with the baking. So crazy in fact, I may have overwhelmed myself by testing 3 to 4 recipes in the same night.
My intention today was to post a s’mores cake but my beautiful piece came crumbling down into a sloppy marshmallow-y mess all because I rushed it *tear* but I will persevere. Determined to make this cake work before summer is officially over. For the meantime, let’s enjoy some veggies… mm-kay? Great!
Trust me, you won’t even taste it. I promise.
If you’ve ever had zucchini, you most likely can agree, it’s practically flavorless and the best part of incorporating this vegetable into your desserts is the fact you add much more nutritive value. First and foremost, did you know one medium zuke is about 35 calories? 35! That’s it!
It has a good source of vitamins A, C and several B vitamins as well as small amounts of valuable minerals: potassium and manganese. Fiber is always a plus. If you know anything about me, I simply cannot have my morning breakfasts without it (shh, okay. This is a judgment-free zone here). To learn more about the benefits of fiber, see the end of this post HERE. Just be sure to include the skin of the zucchini to reap the benefits of all the nutrients.
So you see, why not add zukes to your cake or your double chocolate chip cookies or even your orange glazed quick bread? You can be sure to trick anyone into eating their veggies, especially kids. By golly because I was one of those difficult kids. Now-a-days, I can’t get enough of greens. Go figure!
Then, let me know what you thought! 🙂
Nutritional Fact References:Print
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 large eggs
- 2/3 cup milk
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1 cup shredded zucchini, squeezed to drain
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1 tablespoon heavy cream or milk
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- Heat oven to 350°F. Using a baking spray with flour, generously grease bottom and sides of a 10 to 12 cup bundt pan. Be sure to use a pastry brush to grease into any deep corners or indentations of the bundt pan; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- In a large bowl using an electric mixer, beat 1 cup butter until creamy and 2 cups powdered sugar until light and fluffy. Beat in eggs one at a time until the mixture is completely blended.
- Alternating in 3 parts, add milk and flour mixture; continue to mix on low speed until just combined. Stir in grated lemon, lemon juice and zucchini. Pour and spread batter evenly in pan.
- Bake for 50 to 60 minutes or until a skewer into in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before removing to fully cool, about 1 hour.
- Meanwhile, in a small saucepan over medium heat, whisk to combine all glaze ingredients. Heat just to a boil, remove from heat and allow glaze to cool to room temperature, about 30 minutes.
- Once cake and glaze is cooled, generously pour over cake. ENJOY!
Recipe adapted from (p.128) Betty Crocker The Big Book of Cakes.