Cardamom Bundt Cake With Lemon Glaze Recipe

Zucchini Cardamom Bundt Cake with Lemon Glaze

WEBAug 21, 2015 · Instructions. Preheat oven to 325°F (162°C). Butter and lightly flour a 12-cup bundt pan; chill in the refrigerator. Set aside. In a …

1. Preheat oven to 325° degrees Fahrenheit. Butter and lightly flour a 12-cup bundt pan; chill in the refrigerator. Set aside.
2. Using a box grater, grate the zucchini. Place the grated zucchini in a clean kitchen towel (that you don’t particularly care about), clump the ends, and squeeze out the moisture into your kitchen sink. Squeeze several times to remove any moisture. Place the grated zucchini in a bowl and set aside.
3. In a stand mixer bowl (fitted with a paddle attachment), combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until very fragrant. Add the softened butter, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add 1/4 cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.
4. Whisk together the flour, ground cardamom, salt, baking soda, and baking powder in a medium bowl. Add the flour in three additions alternately with two additions of ricotta cheese, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the grated zucchini.

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