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0 from 63 votes

Lemon Pistachio Zucchini Cake

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
2 hrs
Servings: 1 10-cup bundt cake
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. 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.
  4. Once cool, drizzle it with the glaze and top with the crushed pistachios. Slice into wedges and serve!
glaze
    Cup of Yum
  1. 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]