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“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.

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