Check out the Lemon zucchini bundt cake calories and how many carbs in Lemon zucchini bundt cake. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Thursday, July 31, 2014 at 11:26pm
filed under
Desserts
Serving size: 1 slice
Recipe category: Desserts
Prep time: 20 min
Cook time: 1 hr
Difficulty: Normal
Calories: 238 (12% DV)
Fat: 1g (2% DV)
Carbohydrates: 53g (18% DV)
Protein: 6g (12% DV)
Ingredients: Makes 12 servings (12 slices)
2-1/3
cups
1-1/2
teaspoons
1/2
teaspoon
2
teaspoons
1
cup
1/3
cup
2
1
teaspoon
6
ounces
3
1-1/2
cups
2
tablespoons
Tip: Click on the ingredient links to learn the nutritional information for all the Lemon zucchini bundt cake ingredients. The serving size for any ingredient in Lemon zucchini bundt cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
From barbarabakes.com Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside. Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside. In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream. Add dry ingredients and mix just until combine. Mix in zucchini just until combine. Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting. Glaze: Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)