zucchini lemon bundt cake

A word to the wise: if you’re wise, why need a word? I’m not wise, since I lack the long white beard and fifty plus years under my belt, but that is my word. Why need them? (Coming from someone who loves writing, I can list a hefty bundle of reasons but for arguments sake, let me explain)-

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Actions speak louder than words, I truly feel. Think about how strong the physical touch is. How sharp a hunger pain can feel. How deafeningly strong a heart break can silence all other emotion. How intensely blissful a piece of chocolate, melting on your tongue, can radiate sheer satiation. How indescribable it is to express a dragonfly landing on your leg. Don’t get me wrong, I love words, so much, and stringing them together in hopes to present the worlds best tray of verbal hor d’oeuvre’s to get my point across. We all feel so strongly about words because I think over time we’ve begun to lose touch of our physical capabilities. We forget how powerful they actually are.

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Take the word bundt for instance. Not only is the word “bundt” fun to look at and spell, the actual pan is so much fun to bake with. Why it’s taken me this long to break mine out from deep within the cupboard, dust it off and take it out on a date in my oven again, is beyond me. (I told her: its not you, it’s me.)

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Either way, I’ve rediscovered and uncovered this necessary kitchen baking-ware staple, and it has brought to the savory senses scene a well loved new cake. This zucchini lemon glazed soaked cake did not last longer than one night after it was unmolded from the pan. Anything soaked in anything always tends to be a big hit. So as playful as the word bundt is to say and spell, what physically comes springing from the one syllable five letter word holds much greater value. It fills the stomach, pleases the palate and (with this particular cake) left a sweet and tangy stickiness on the fingers, which in my opinion is always a sign for a treat done right.

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Don’t let words get in the way. Let them enhance. Consider them the garnish and final seasoning of a dish. Allow them to assist in bringing out the true point and the natural beauty of the original product. We saw before we spoke, so lets taste before we speak.

Zucchini Lemon Bundt Cake

Adapted from (my idol) David Lebovitz

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 3 large eggs, at room temperature
  • 1 3/4 cups sugar
  • 1 cup olive oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 lemon worth of zest

Preheat oven to 350 degrees F. Grease and flour 10 cup bundt pan.

Using the grating disk on my cuisinart, grate the zucchini.

Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.

Beat together eggs, oil, sugar, zest and vanilla. Mix in the dry ingredients. Add zucchini. Scrape into prepared bundt pan and bake for 45 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes then remove from pan.

Lemon Glaze

1/4 cup freshly squeezed lemon juice
1/3 cup granulated sugar
1 cup confectioner’s sugar

Whisk together all ingredients. Drizzle over cake once cooled. Inhale.

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