Zucchini Cardamom Bundt Cake with Lemon Glaze

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 2 1/2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 2 tablespoons grated lemon zest from about 3 - 4 lemons
  • 1/4 cup fresh lemon juice from about 2 - 3 lemons
  • 6 large eggs
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup whole fat ricotta cheese
  • 1 cup grated zucchini packed

Lemon Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • pinch ground cardamom


  • Preheat oven to 325 degrees F. Butter and lightly flour a 12-cup bundt pan; chill in refrigerator. Set aside.
  • 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.
  • 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 flu!y. Add 1/4 cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.
  • 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.
  • Pour the batter into the prepared bundt cake pan. Bake 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 1 hour. Transfer cake to a plate, and cool completely (about 1 hour).
  • Whisk together the powdered sugar, lemon juice, and ground cardamom until smooth. Drizzle glaze over cake.


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