Ingredients
Units
Scale
CAKE
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 large eggs
- 2/3 cup milk
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1 cup shredded zucchini, squeezed to drain
GLAZE
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1 tablespoon heavy cream or milk
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
Instructions
- Heat oven to 350°F. Using a baking spray with flour, generously grease bottom and sides of a 10 to 12 cup bundt pan. Be sure to use a pastry brush to grease into any deep corners or indentations of the bundt pan; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- In a large bowl using an electric mixer, beat 1 cup butter until creamy and 2 cups powdered sugar until light and fluffy. Beat in eggs one at a time until the mixture is completely blended.
- Alternating in 3 parts, add milk and flour mixture; continue to mix on low speed until just combined. Stir in grated lemon, lemon juice and zucchini. Pour and spread batter evenly in pan.
- Bake for 50 to 60 minutes or until a skewer into in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before removing to fully cool, about 1 hour.
- Meanwhile, in a small saucepan over medium heat, whisk to combine all glaze ingredients. Heat just to a boil, remove from heat and allow glaze to cool to room temperature, about 30 minutes.
- Once cake and glaze is cooled, generously pour over cake. ENJOY!
- Prep Time: 30 minutes
- Cook Time: 1 hour