Lemon Pistachio Zucchini Cake
User Reviews
5
Lemon Pistachio Zucchini Cake
Description
This Lemon Pistachio Zucchini Cake includes all-purpose flour, baking powder, salt, cinnamon, finely crushed pistachios, melted butter, sugar, eggs, lemon zest, vanilla and almond extracts, and freshly grated zucchini. The dry ingredients combine pistachios with flour and spices, while the wet mix blends butter, sugar, eggs, zest, and extracts before folding in zucchini and dry components. The batter is baked in a well-prepared bundt pan to prevent sticking. After baking and cooling, the cake is glazed with a lemon juice, powdered sugar, and almond extract mixture, then sprinkled with coarsely chopped pistachios for a crunchy finish.
The cake offers a moist interior from zucchini and bright lemon flavor. The glaze adds sweet-tart contrast, while crushed pistachios on top provide texture. It's suitable for serving sliced as a dessert or alongside tea or coffee. The recipe calls for thorough pan preparation using butter and flour, avoiding baking spray to ensure smooth cake removal.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup pistachios finely crushed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 tablespoons butter melted, unsalted
- 1 1/2 cups sugar
- 3 egg large
- 4 lemon zest freshly grated, plural
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups zucchini freshly grated
glaze
- 1/4 cup lemon juice I used the lemons I zested!, freshly squeezed
- 2 cups powdered sugar
- almond extract tiny drop
- 1/3 cup pistachios coarsely chopped for topping
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
- Butter and flour the bundt pan generously for easy cake release; baking spray is not recommended.
- Use freshly grated zucchini to keep the cake moist and tender.
- The lemon glaze is made with freshly squeezed juice for a bright flavor and topped with chopped pistachios for texture.
- Bake until a toothpick inserted into the center comes out clean, then cool before glazing.
User Reviews
Overall Rating
5
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