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Lemon Pistachio Zucchini Cake

5 from 21 votes
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Ingredients

glaze

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 fromĀ martha]
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