STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This pound cake is a very common hors d’oeuvre throughout France. Light and flavorful, it goes perfectly with prosciutto-wrapped cantaloupe. From Cooking Club of America.”
1hr 15mins
1 loaf

Ingredients Nutrition


  1. Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
  2. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
  3. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
  4. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
  5. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a