Zucchini Bundt Cake with Lemon Cream Glaze is a quick and easy bundt cake to make. It has great zucchini flavor and a tangy lemon cream glaze!
I couldn’t very well post a recipe for homemade baking lube without following it up with a tasty cake recipe, now could I?
This zucchini bundt cake came about from my utter glee in discovering several frozen bags of shredded zucchini. And zucchini season is virtually upon us!
I wish I could say the same for all those fresh picked summer berries–that sweet stockpile didn’t stand a chance against the Sons’ ravenous appetites. I don’t know where they get it from.
Well, maybe I do. One of my favorite summer activities as a child was to help tend our backyard garden. Read: I liked to pick all of the newly-ripened bounty and eat it before my mom came home from work. The one exception to my rule was zucchini, for several reasons:
- A young girl couldn’t possibly eat the abundance of ripe zucchini in even the smallest of gardens.
- I knew that if I ate all the zucchini before my mom got home, then there would be no zucchini bread or cakes later.
- I liked munching on zucchini cake way more than I liked gnawing on a raw zucchini.
I’m nothing if not practical.
I just knew that I had to limit my garden-fresh snacking, because I was determined to snack on the dense-yet-pillowy green flecked cake, with a tangy cream cheese glaze.
Starbucks’ got nothin’ on my Mama!
A good Zucchini Bundt Cake with Lemon Cream Glaze is worth a week of garden-munching abstinence; its great for breakfast with a little coffee, or as a snack anytime of the day.
For a little bite of summery childhood nostalgia, gather unsalted butter, cream cheese, all-purpose flour, sugar, baking powder, baking soda, salt, vanilla extract, large eggs, shredded zucchini, and a lemon.
Set the butter, cream cheese, and eggs on the counter until warmed to room temperature.
Preheat the oven to 350°F. Grease and flour a 10-inch Bundt pan exceptionally well with some really great baking lube.
Whisk together the flour, baking powder, baking soda, and salt.
Grate the zest from the lemon into the dry ingredients, and give it a toss to evenly distribute.
Comfortably Domestic Tip: A chilled lemon right out of the refrigerator will yield the most zest, while a fresh lemon at room temperature will yield more juice. The Moral of this Story is to zest lemons while chilled, but allow them to warm to room temperature before juicing.
Cream the softened butter and cream cheese together with the sugar until fluffy and smooth. Blend in the eggs, one at a time, until incorporated. Stir in the vanilla extract.
On low speed, gradually mix the dry ingredients into the creamed mixture until combined. Increase speed to medium and continue mixing for an additional minute or two to aerate the batter. Fold in the zucchini before transferring the batter to the prepared pan.
Bake for 50 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Set cake on a wire rack to completely cool before attempting to remove it from the pan–about 3 hours.
While the zucchini bundt cake is cooling, prepare the glaze by combining a little cream cheese, powdered sugar, and fresh lemon juice; whipping the glaze until smooth and to the desired consistency. I prefer a thicker glaze on a Bundt cake, but it may be thinned with either more lemon juice, or by cutting back on the powdered sugar.
Once the cake has cooled completely, gently run a thin knife around the perimeter to loosen. Turn the cake onto a serving plate, and ice generously with the glaze. Let the cake stand for 30 minutes before slicing to give the glaze time to set.
Your patience will be rewarded with a fat slice of summery Zucchini Bundt Cake with tangy Lemon Cream Glaze.