Hi friends! It seems like a month of Sunday’s since I’ve done a food post. It’s time. Here we go. What better use of a favorite summer veggie than whipping up this glazed lemon zucchini bundt cake.
YES. It’s wicked good and I must warn you… you might want to eat the whole thing!
It’s moist, lemony, tasty, perfect for a summer dessert and it has one of my favorite spices… cardamom!
Sunday’s have become a favorite day for Boo and I because we get to have Sunday family dinners with the kids. My daughter and I plan out the menu and then we both pitch in on meal prepping. Her garden has had an abundance of veggies so we had fresh green beans from her garden with our Sunday meal but we also had this delectable dessert.
I used the zucchini from a friends garden for this dessert though. Brenda texted and asked if I wanted zucchini and I immediately replied. I’ve been enjoying it in many dishes but I have to say… in this dessert—YUM!
If you happen to have an abundance of zucchini, I suggest that you shred and freeze it. You can then enjoy it throughout the next few months vs using it up immediately. This recipe (adapted from a beautiful plate), is perfect for using your frozen zucchini!
However, I used fresh- grated zucchini. You can’t ever go wrong with fresh ingredients!
Glazed Lemon Zucchini Bundt Cake
A lovely and perfect summer dessert.
Glazed Lemon Zucchini Bundt Cake
Ingredients
- 2 1/2 c granulated sugar
- 1 c unsalted butter softened
- 2 T grated lemon zest
- 1/4 c fresh lemon juice
- 6 large eggs
- 2 1/2 c all-purpose flour
- 1 1/2 t ground cardamom
- 1 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 1 c cream cheese or ricotta
- 1 c coarsely grated zucchini
Instructions
- Preheat oven to 325° degrees Fahrenheit. Grease and lightly flour a bundt pan; chill in the fridge. Grate the zucchini and squeeze out any access moisture. Set aside.In a stand mixer bowl, combine the sugar and lemon zest and combine. Add the softened butter, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add 1/4 cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.Whisk together the flour, ground cardamom, salt, baking soda, and baking powder in a medium bowl. Add the flour in three additions alternately with two additions of the cream cheese or ricotta, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the grated zucchini. Pour the batter into the prepared bundt cake pan. Bake 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack. Transfer cake to a plate, and cool completely. LEMON GLAZE:Whisk together 3/4 cup powdered sugar, 2 T lemon juice, and a pinch of ground cardamom until smooth. Drizzle over cake.
A great tip that I’d like to mention: when you shred the zucchini, be sure to squeeze out as much moisture as you can before adding it to this recipe and other bread recipes. You’ll have better results in the texture and density.
Enjoy~
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I typically don’t peel my zucchini. However, I was on the phone when I was prepping ingredients for this. I obviously can’t do two things at once because before I realized it I had peeled it. It turned out amazing either way. I did leave it on for the mini bundts I posted on my FB page however. Again… they were wonderful! Love n hugs to you sweet friend!
I would love for you to move- although I won’t hold my breath! LOL. You must get your recipes in order. I’m sure it’s a holy grail and you must pass those down to your family. I hope you do try the cake- cause it’s amazing! ❤︎
Got so excited when I saw the baskets again, I totally forgot what I wanted to ask!!! I call that Covid-19 brain!!
Do you peel your zucchini? I usually don’t, but didn’t see any green flecks in your beautiful cake.
Belle,
Saw your post for the adorable “mini” bundt’s on FB this week and thought I would check out your recipe! Although I have a recipe I have used many times, thought it would be much easier than looking through a bajillion recipes to find it! (yeah, in my NEXT life I’m going to organize all those). If I can muster the energy to put on a mask, go to the store, get the zucchini and other ingredients I think I might give it a try. Unfortunately, while looking up the recipe I saw those adorable Amish baskets (again) you painted white and now I HAVE to more to Lamoni!! However, will probably TRY going to the store before I start packing!