Description
A delightful and moist bundt cake packed with refreshing lemon and hidden zucchini.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups finely grated zucchini (not drained or squeezed)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Thin lemon slices
- Zucchini ribbons
- Fresh mint sprigs
Instructions
- Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cake bakes evenly. Next, take your bundt pan and generously grease it using butter or cooking spray, followed by a light dusting of flour to help the cake release easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand helps to ensure they are evenly distributed throughout the batter.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes. This process is essential, as it helps to aerate the butter and sugar, leading to a lighter texture in the finished cake.
- Once your mixture is fluffy, add the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice, blending until combined. The acidity of the lemon juice will brighten the flavors significantly.
- Add the sour cream to the batter and mix until smooth. Then, gently fold in the grated zucchini. It’s essential to fold at this stage, as mixing too vigorously can deflate the air bubbles created earlier, affecting the cake’s fluffiness.
- Gradually add your dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few floury streaks are okay as they will disappear during baking.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked through.
- After baking, allow the cake to cool in the pan for about 15 minutes. This waiting period is vital to ensure the cake does not break apart when you invert it onto a wire rack. Once slightly cooled, carefully turn the bundt pan upside down to release the cake and let it cool completely.
- While the cake cools, whisk together the powdered sugar with 2 to 3 tablespoons of lemon juice until you reach a smooth finish that’s easy to drizzle. Pour this delightful glaze over the cooled bundt cake, letting it cascade down the sides.
Notes
Leftover cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For prettier presentation, garnish with thin lemon slices and mint sprigs before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 210 mg
- Protein: 4 g