Lemon Zucchini Bundt Cake

Preparation

1. Step 1

   Heat oven to 325 degrees. Butter and lightly flour a 10-cup Bundt pan.

2. Step 2

   Zest the lemons into the bowl of a stand mixer or a large bowl. Add the granulated sugar and use your fingers to rub the zest into the sugar. Add the butter and beat on medium until light and fluffy, 4 to 5 minutes.

3. Step 3

   Add the eggs one at a time, mixing each egg in completely before adding the next. Scrape down the sides of the bowl occasionally to ensure the mixture is evenly mixed. Add the cinnamon and 1 teaspoon salt and mix to combine.

4. Step 4

   Add the flour, baking powder and baking soda, and mix on low until evenly combined. The batter will be thick. Use a flexible spatula to fold in the zucchini. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to release any large air bubbles and to help it settle in the pan.

5. Step 5

   Bake the cake until puffed and golden and a skewer inserted into the center comes out clean or with a few moist crumbs, 55 to 65 minutes. Let the cake cool in the pan set on a rack for 10 minutes. Then carefully turn it out onto a wire rack or serving plate to glaze and finish cooling.

6. Step 6

   While the cake cools, make the glaze: Juice one of the lemons. (You should have about ¼ cup.) Add the powdered sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.

7. Step 7

   Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Let cool completely, then slice and serve. (Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.)