Lemon Zucchini Bundt Cake
If you have around 45 minutes to spend in the kitchen, Lemon Zucchini Bundt Cake might be a great lacto ovo vegetarian recipe to try. This hor d'oeuvre has 234 calories, 3g of protein, and 8g of fat per serving. This recipe serves 16 and costs 31 cents per serving. This recipe from Barbara Bakes has 277 fans. If you have lemon zest, powdered sugar, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 22%. Zucchini S’mores Bundt Cake, Streuseled Zucchini Bundt Cake, and Chocolate Zucchini Bundt Cake are very similar to this recipe.
Servings: 16
Ingredients:
1 1/2 teaspoon baking soda
1/3 cup canola oil
2 eggs
2 1/3 cups flour
2 tablespoons lemon juice
2 teaspoons lemon zest
1 1/2 cups powdered sugar
1/2 teaspoon salt
3/4 cup light sour cream
1 cup sugar
1 teaspoon vanilla extract
3 cups grated zucchini, peeled*
Equipment:
kugelhopf pan
oven
mixing bowl
whisk
toothpicks
wire rack
frying pan
Cooking instruction summary:
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.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.)
Step by step:
1. Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
2. 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.
3. Mix in vanilla, and sour cream.
4. Add dry ingredients and mix just until combine.
5. Mix in zucchini just until combine.Divide batter between pans.
6. 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.
7. Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
8. Drizzle over the top of bundts when cool. (
9. Add more or less lemon juice to get the right consistency.)
Nutrition Information:
covered percent of daily need
