I decided to use a summer fruit, summer vegetable and summer flowers in my bundt cake. Our son in law has been sending me bags of zucchini and summer squash. The family that bought our house also gifted us some zucchini. So I knew that I wanted to use zucchini in this challenge. I have shared numerous zucchini cake recipes all of which produce wonderfully moist and scrumptious cakes.
I made these wonderful Chocolate Zucchini Cupcakes for my granddaughter's 1st birthday. We absolutely are in love with this Dark Chocolate Zucchini Cake. I have used other flavors for zucchini breads and muffins but my cakes were always chocolate. I wanted to change things up a bit so I went with a light lemon flavored cake and bright lemon glaze.
My great niece, Molly, is visiting from California. She is 6 and completely adorable. We went out to the garden, cut some pansies and then she painted them with egg whites and sprinkled them with caster sugar so we would have pretty decorations for the cake. We took it to a family gathering at my sister's house. It was a huge hit...moist, bright and beautiful.
Lemon Zucchini Bundt Cake
2 c. flour
1/2 t. salt
1 t. baking soda
1 t. baking powder
2 c. sugar
1 c. olive oil
zest of 1 lemon
juice from 1/2 lemon
2 c. shredded zucchini
2 c. powdered sugar
juice of 1/2 lemon
2 T. light cream
Sugared Pansies for garnish if desired
Combine flour, salt, baking soda and baking powder in a bowl. Set aside.
In large bowl of stand mixer, fitted with paddle attachment, beat sugar, oil and eggs until combined. Gradually add the flour mixture, using low speed until combined and then increase the speed and beat until smooth. Beat in the zest and lemon juice. Reduce speed and stir in the zucchini.
Pour into a bundt pan that has been treated with baking spray. Bake in a preheated 350* oven for 45-50 minutes or until a skewer inserted in the center of the cake removes cleanly. Let cool in pan on wire rack for 10 minutes before turning the cake out onto the rack to cool completely.
Combine the sugar, lemon juice and cream in the small bowl of a stand mixer fitted with the whisk attachment. Beat until smooth. Add more cream, 1 teaspoon at a time, if needed for desired consistency. Drizzle over the cooled cake. Decorate with sugared pansies if desired. Print Recipe
More "Secret Garden" Bundt Creations
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Here’s a link to participant’s guidelines (just as an FYI):