Lemon Zucchini Bundt Cake with Sugared Pansies for #BundtBakers

This month's theme for Bundt Bakers as chosen by Sue of Palatable Pastimes is Secret Garden.  Sue challenges us to make a cake with "flowers, herbs or summer vegetables".

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

4 eggs

zest of 1 lemon

juice from 1/2 lemon

2 c. shredded zucchini

Glaze:

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

• Almond Lavender Bundt by The Queen of Scones
• Carrot Bundt Cake with Chamomile Orange Icing by Patty's Cake
• Chocolate and Mint Cake by Baking Yummies
• Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
• Elderflower and Lemon Bundt by Jane's Adventure in Dinner
• Lavender & Honey Bundt by Living the Gourmet
• Lavender & Lemon Bundt Cake by I Love Bundt Cakes
• Lavender Lemonade Bundt by All That's Left Are The Crumbs
• Lemon and Rosewater Cake by Palatable Pastime
• Lemon Balm Bundt Cake by Magnolia Days
• Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm
• Mojito Bundt Cakes by Sew You Think You Can Cook
• Roses & Lemon Bundt Cake by kidsandchic
• Spiced Zucchini Bundt Cake by Making Miracles
• Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vanilla Rose Bundt with Edible Flowers by Our Good Life
• Yorkshire Parkin Mini Bundt by Food Lust People Love
• Zucchini, Cheddar and Chive Bundt by Cookaholic Wife

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
Here’s a link to participant’s guidelines (just as an FYI):
https://docs.google.com/document/d/1LyDtgOaFjLaY0QgHjVnL_wFp3T0KY6fabAQMzWFiG0U/edit?usp=sharing