Zucchini Cardamom Bundt Cake With Lemon Glaze Food

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 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 CARDAMOM BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 325°F (162°C). Butter and lightly flour a 12-cup bundt pan; chill in the refrigerator. Set aside.
• In a stand mixer bowl, fitted with a paddle attachment, combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until very fragrant. Add the softened butter, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add the lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.
• Whisk together the flour, ground cardamom, salt, baking soda, and baking powder in a medium bowl. Add the flour in three additions alternately with two additions of ricotta cheese, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the grated zucchini.
• Pour the batter into the prepared bundt cake pan. Bake for 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for at least one hour. Transfer cake to a plate and cool completely (another hour or so).
• Glaze and Decorate: Whisk together the powdered sugar, lemon juice, and ground cardamom until smooth. Place the cake on a rack above a plate or sheet pan for catching any excess glaze. Drizzle the glaze with a spoon over the cake. Allow the glaze to set slightly before serving.

ZUCCHINI LEMON CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, oil, lemon juice, zest; beat well.
• Add zucchini and mix well.
• Sift the dry ingredients into small bowl.
• Mix dry ingredients into the zucchini mixture.
• Fold in nuts.
• Pour into a greased 9" by 13" pan.
• Bake at 350 degrees for 30 to 40 minutes, or until done.
• Cool and dust with powdered sugar.