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.
This is my first zucchini blog cake! How is that even possible? I feel like the internet is basically at capacity when it comes to zucchini cakes, breads, and muffins, and here I am, adding another one to the mix. If any more of them get added to the mix, it will explode or something.
BUT! There’s room for one more, right? This one is a little different because 1) it’s a bundt cake, 2) cardamom–basically my favorite baking spice ever–is involved, 3) it is actually a zucchini cardamom ricotta bundt cake.
All sorts of good things are happening here.
If you’ve been watching me make a fool of myself on Snapchat these last few weeks (my username is @blogoverthyme), you might have already gotten a sneak peek of today’s cake.
You might have also watched me freak out at the following kitchen hack discovery: you can store a glazed bundt cake in a salad spinner. It sounds a little crazy, but remove that basket thing and you have yourself a perfectly proportioned bundt cake holder. I shared the video on my Facebook page.
One of my better moments in life.
Let’s get back to this zucchini cardamom bundt cake though. It was actually inspired by this lemon yogurt pound cake that I shared many months ago.
The original lemon yogurt cake was lightly adapted from lemon yogurt pound cake and it remains one of my favorite bundt cake recipes to this day.
My dad actually made it for my mom for her birthday and so forth. It’s easy to prepare, comes out great every time, and is quite addictive.
For today’s recipe, I made a few big changes. I used whole-fat ricotta instead of whole-fat Greek yogurt (which helped lighten the texture of the cake just a bit) and I added freshly grated zucchini, as well as ground cardamom to the cake, as well as the lemon glaze.
Side Note: If you’re ever baking with grated zucchini, make sure to squeeze out all of the excess moisture from the grated zucchini. My favorite way to do this is to place the grated zucchini in a clean (old) dish towel, twist it into a ball, and squeeze out the zucchini over the sink.
I loved everything about the cake, but the cardamom stole the show for me. If you’re a cardamom fan, you’ll love this! If you’ve never tried cardamom, buy a container of it (it’s expensive, but it will last a long time and it is a game-changer!) and get baking. Oh, and don’t forget the salad spinner storage tip. Totally works.
Zucchini Cardamom Bundt Cake with Lemon Glaze
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 Diamond Crystal 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
- ¾ cup (95 g) powdered sugar
- 2 tablespoons (30 mL) fresh lemon juice
- pinch ground cardamom
- 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.
29 Comments on “Zucchini Cardamom Bundt Cake with Lemon Glaze”
This cake is the absolute BEST! Light and summery. We look forward to it every year when the zucchini is plentiful. LOVE. LOVE. LOVE this cake.
Could this Bundt cake be made gluten-free? I was thinking of substituting the flour for almond flour and coconut flour. Should I keep all the other measurements the same?
Hi Cristina! I don’t personally recommend using that combination because coconut flour in particular can be very finicky and doesn’t behave similarly to other varieties. If you were to make it GF (unless you’ve had a lot of success with your particular blend in past!), I would recommend a 1:1 GF flour substitute. Bob’s Red Mill makes one that would probably work, but I haven’t tested it myself so it’s always a bit of a mystery for me to give advice for GF subs.
Hope this helps!
We made the Bundt cake (in bundtlettes) and it was delicious. The flavors marry nicely. I’m wondering what you would do to adapt the recipe to make it into a layer cake. I am thinking of giving it a try. Would it be too dense as is? What icing and/or drizzle would you use? Thanks!
I think it could work – but it might be a bit dense for a layer cake. You could try using two 8-inch pans, but you’d need to reduce the baking time a lot. I think a lemon cream cheese frosting could work!!
Hi! Do you peel the zucchini first?
No, no need to do this unless you are using very large zucchini with tougher skin (not ideal for baking).
I just made this cake. It is a serious piece of YUM! Well done
I found your recipe last week while figuring out what to make with a lot of yellow summer squash in my veggie garden. Served it last week to rave reviews! Absolutely delicious…
I ‘ve swapped one addiction for another…lol when I make this cake I will be back to tell you about it. It looks absolutely delicious.
I am thinking of substituting the zucchini with yellow summer squash I grated last summer that I froze. Is the 1 cup zucchini (before or after squeezing out the liquid)? Thanks and I will keep you posted on how the yellow squash would come out.
What a stunning bundt cake! Pinning and making sometime soon!
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Don’t you love when you can use kitchen gadgets for more than one job? Looking forward to using my salad spinner to store my bundt cake. We are so glad you are enjoying the cookbook.~Carolyn @ Cabot
Cardamom is the. best. thing. ever. Hence this recipe is going in my “to make” file- love it!
I’m seeing my salad spinner in a whole new light now! AND zucchini cake. This doesn’t even deserve to be classified with all of those other cakes…it’s good enough for its own category!
The salad spinner thing blew my mind!!! I can’t believe I’ve never thought of doing that before. Thanks so much Joanne! Hope you have a great weekend!
There’s always room for zucchini anything in my kitchen! This is great! The ricotta, cardamom, lemon glaze. Delicious. Awesome tip about the salad spinner too!
So thrilled you like it! 🙂 And yes! The salad spinner idea was one of those “ah-ha!” moments in my life, haha!
Pretty darn impressive for your first blogged about zucchini cake! love how you went adventurous with the flavour. I am so down with this! Yum!
I’m OBSESSED with cardamom. I’m pretty sure I could change the title of this blog to “Adventures with Cardamom” or something of that sort. I have to force myself not to use it more often!
Cardamom is my FAVORITE! And this cake is just so beautiful I can hardly stand it. Can’t wait to try this!!
Mine too!!! One of my favorite spices EVER. Thank you so much Lucia!
I have only used cardamom once for a sour cream coffee cake I believe from Molly Katzen’s Moosewood Cookbook. Was so good! I will have to try this recipe.
That’s a great cookbook!!! Let me know if you try it Paula! Thank you!
Please ship me one of these cakes in a salad spinner ASAP!
I don’t know…that would be a pretty expensive cake ?