Zucchini Cardamom Bundt Cake with Lemon Glaze
Zucchini Cardamom Bundt Cake made with freshly grated zucchini, whole-fat ricotta cheese, and topped with a tart lemon-cardamom glaze.
Ingredients
Zucchini Cardamom Bundt Cake:
- 2½ cups (500 g) granulated sugar
- 2 tablespoons grated lemon zest about 3 to 4 lemons
- 1 cup (8 oz; 225 g) unsalted butter softened
- ¼ cup (60 mL) fresh lemon juice about 2 to 3 lemons
- 6 large eggs
- 2½ cups (315 g) unbleached all-purpose flour plus more for dusting
- 1½ teaspoons ground cardamom
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (240 g) whole fat ricotta cheese
- 1 cup (200 g) packed coarsely grated (excess moisture squeezed out with a linen and discarded) zucchini roughly 1 medium/large zucchini, see notes
Lemon Glaze:
- ¾ cup (95 g) powdered sugar
- 2 tablespoons (30 mL) fresh lemon juice
- pinch ground cardamom
Instructions
- 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.
How to Prepare the Grated Zucchini:
- Using a box grater, grate the zucchini and place in a clean kitchen towel (that you don’t particularly care about), clump the ends, and squeeze out and discard any moisture. Squeeze several times to remove any moisture.
Serving: 1serving, Calories: 488kcal, Carbohydrates: 71g, Protein: 9g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Cholesterol: 140mg, Sodium: 309mg, Fiber: 1g, Sugar: 49g