Lemon Pistachio Zucchini Cake
User Reviews
5.0
63 reviews
Excellent
Lemon Pistachio Zucchini Cake
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup finely crushed pistachios
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 tablespoons unsalted butter melted
- 1 1/2 cups sugar
- 3 large eggs
- 4 lemons zest freshly grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups freshly grated zucchini
glaze
- 1/4 cup freshly squeezed lemon juice I used the lemons I zested!
- 2 cups powdered sugar
- tiny drop of almond extract
- 1/3 cup coarsely chopped pistachios for topping
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Instructions
- Preheat the oven to 325 degrees F. Butter and flour a bundt pan (mine is a 7 cup) generously – this is the ONLY thing that I find works in removing a cake successfully from the bundt pan. Do not use baking spray – butter and flour!
- In a small bowl, whisk together the flour, pistachios, baking powder, salt and cinnamon. In a large bowl, whisk together the butter, sugar, eggs, lemon zest, vanilla extract and almond extract until combined and smooth. Stir in the zucchini. Stir in the dry ingredients until a batter forms.
- Scoop the batter into the greased and floured bundt pan. Bake the cake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan, then gently turn the cake out and let it cool completely.
- Once cool, drizzle it with the glaze and top with the crushed pistachios. Slice into wedges and serve!
glaze
- Whisk together the lemon juice, sugar and extract until smooth. If the glaze is too runny, you can add a bit more sugar about 1/3 cup at a time. If it’s too thick, add in more lemon juice one teaspoon at a time. Drizzle over the cake and cover with the pistachios!
Notes
- [adapted from martha]
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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