Zucchini Cake with Crunchy Lemon Glaze

  • Ready Time : 0 min

Servings

12-16

Ingredients

  • 1 cup almonds, pecans, or walnuts, toasted
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 3 large eggs at room temperature
  • 1 3/4 cups sugar
  • 1 cup extra virgin olive oil
  • 2 teaspoons vanilla
  • 2 1/2 cups finely grated zucchini

For the Lemon Glaze

  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup granulated sugar
  • 1 cup confectioner's sugar

Directions

The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it’s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.

Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess.

Pulse the nuts in a food processor until finely chopped.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.

Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

Stir in the chopped nuts and zucchini.

Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.

Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly.

*If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results.

This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you’re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.

Source: David Lebovitz

Leave a Reply

Your email address will not be published. Required fields are marked *

4 + 3 =