Lemon-Zucchini Pound Cake

Name: Lemon-Zucchini Pound Cake
Prep time: 30 min
Yield: 16
Ingredients: 3 cups Gold Medal™ all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter or margarine, softened; 2 cups powdered sugar; 4 eggs; 2/3 cup milk; 2 tablespoons lemon juice; 2 teaspoons grated lemon peel; 1 cup shredded zucchini (about 1 medium), squeezed to drain; 1 cup powdered sugar; 1 tablespoon butter or margarine, softened; 1 tablespoon half-and-half; 2 tablespoons lemon juice; 1 teaspoon grated lemon peel

Lemon-Zucchini Pound Cake was pinched from <a href="http://www.bettycrocker.com/recipes/lemon-zucchini-pound-cake/fd487628-7c31-4d2e-851a-dad5a39fcd48" target="_blank">www.bettycrocker.com.</a>

"Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender...."

INGREDIENTS

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3 cups Gold Medal™ all-purpose flour

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1 teaspoon baking powder

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1/4 teaspoon baking soda

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1/4 teaspoon salt

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1 cup butter or margarine, softened

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2 cups powdered sugar

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4 eggs

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2/3 cup milk

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2 tablespoons lemon juice

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2 teaspoons grated lemon peel

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1 cup shredded zucchini (about 1 medium), squeezed to drain

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1 cup powdered sugar

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1 tablespoon butter or margarine, softened

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1 tablespoon half-and-half

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2 tablespoons lemon juice

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1 teaspoon grated lemon peel

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