Lemon Zucchini Bundt Cake
Another summer favourite in our farm kitchen is our Lemon Zucchini Bundt Cake, made with garden-grown zucchini!
Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hours and 20 minutes
Ingredients
1 cup granulated sugar
Zest of 2 large lemons
1 cup vegetable oil
3 large eggs
¼ cup freshly squeezed lemon juice
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
¾ teaspoon salt
2 cups finely grated zucchini
Method
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray.
In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.
Spoon batter into prepared pan. Bake a bundt cake for 1 hours and 20 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.