Zucchini Bundt Cake With Crunchy Lemon Glaze Recipes

LEMON ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
• Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
• In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
• Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
• Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
• Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
• Glaze
• Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
• Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)

ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE

Steps:

• Preheat the oven to 350ºF. Grease and flour bundt pan (10-12 cup size), tapping out any excess flour.
• Pulse the nuts in a food processor or chop until finely chopped.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
• Mix in the dry ingredients, scraping down the sides of the mixer bowl as needed. Continue to mix until everything is well combined, about 30 more seconds on medium speed.
• Stir in the chopped nuts (if using) and zucchini.
• Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
• Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack.

ZUCCHINI CAKE WITH CRUNCHY LEMON GLAZE

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-cup (2.5l) bundt or tube cake pan* with non-stick spray (preferably) or butter, dust with flour, then tap out any excess.
• Pulse the nuts in a food processor until finely chopped.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
• Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
• Stir in the chopped nuts and zucchini.
• Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
• During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.
• Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE

Steps:

• 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess. 2. Pulse the nuts in a food processor until finely chopped. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds. 6. Stir in the chopped nuts and zucchini. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar. 9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely. Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly. *If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results. This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you’re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.