Description
A moist and tender bundt cake bursting with fresh lemon flavor and shredded zucchini, perfect for summer gatherings.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups shredded zucchini (about 2 medium zucchinis)
1/2 cup buttermilk
For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream together sugar and butter until light and fluffy.
Step 4: Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Step 5: Stir in shredded zucchini until well combined.
Step 6: Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with flour mixture.
Step 7: Pour batter into prepared bundt pan and smooth the top.
Step 8: Bake for 45-50 minutes until a toothpick inserted comes out clean.
Step 9: Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 10: For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cake.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
Nutrition
- Calories: 280
- Fat: 9g
- Carbohydrates: 46g
- Protein: 4g