LEMON ZUCCHINI BUNDT CAKE
Steps:
- Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
- Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
- In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
- Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
- Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
- Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
- Glaze
- Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
- Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)
ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE
Steps:
- Preheat the oven to 350ºF. Grease and flour bundt pan (10-12 cup size), tapping out any excess flour.
- Pulse the nuts in a food processor or chop until finely chopped.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
- Mix in the dry ingredients, scraping down the sides of the mixer bowl as needed. Continue to mix until everything is well combined, about 30 more seconds on medium speed.
- Stir in the chopped nuts (if using) and zucchini.
- Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
- Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack.
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
LEMON-ZUCCHINI POUND CAKE
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
LEMON ZUCCHINI CAKE WITH POPPY SEED
Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.
Provided by swizlo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
- Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
ZUCCHINI BUNDT CAKE
Make and share this Zucchini Bundt Cake recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients.
- Add zucchini& nuts& toss lightly.
- In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
- Add crumbs& zucchine mixture; beat& blend well.
- Pour into a greased 10" bundt pan or a large tube pan.
- Bake at 300 for 1 hour and 10 minutes or until cake tests done.
- Remove from pan; cool and glaze.
- Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
- Drizzle over cooled cake.
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- Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
- Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
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- Preheat oven to 325°F. Spray a 12 cup bundt pan (I love this one) with baking spray (or grease and flour the pan generously). Set aside.
- In a large mixing bowl, beat sugar, oil and eggs until well blended. Add in lemon zest, lemon juice and lemon extract. Beat well.
- Add in flour, baking soda, baking powder, and salt. Beat for 2-3 minutes. Fold in shredded zucchini.
- Pour into prepared bundt pan. Bake for 60 minutes. Remove and cool in pan for 5 minutes, then invert onto a cake plate and cool completely before adding the frosting.
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