Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Lemon Zucchini Bundt Cake isn't just another dessert – it's a perfect symphony of tangy citrus and moist, garden-fresh zucchini that will make your taste buds dance with delight. Imagine cutting into a beautifully golden cake with unexpected bursts of bright lemon flavor and subtle vegetable richness that will leave your guests wondering about your secret baking magic.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups zucchini, grated
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1/2 cup lemon juice
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all grooves and curves are well-coated to prevent sticking.
- Grate fresh zucchini using a box grater, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the cake from becoming too wet.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Incorporate lemon juice and lemon zest, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the prepared zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor and presentation.
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent a soggy cake texture. Use a clean kitchen towel and press firmly.
- Room Temperature Matters: Ensure butter and eggs are at room temperature for smoother mixing and better cake consistency.
- Don't Overmix: Gently fold ingredients to maintain a light, tender crumb. Overmixing can lead to a dense, tough cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan, paying special attention to intricate design areas to ensure easy release.
- Cooling Technique: Allow the cake to rest in the pan for 10 minutes before inverting, which helps maintain the cake's structural integrity.
- Optional Enhancements: Experiment with a lemon glaze or cream cheese frosting to elevate the cake's flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
