Lemon Zucchini Bundt Cake

2 c. flour

1/2 t. salt

1 t. baking soda

1 t. baking powder

2 c. sugar

1 c. olive oil

4 eggs

zest of 1 lemon

juice from 1/2 lemon

2 c. shredded zucchini


Glaze:

2 c. powdered sugar

juice of 1/2 lemon

2 T. light cream


Sugared Pansies for garnish if desired


Combine flour, salt, baking soda and baking powder in a bowl.  Set aside.


In large bowl of stand mixer, fitted with paddle attachment, beat sugar, oil and eggs until combined. Gradually add the flour mixture, using low speed until combined and then increase the speed and beat until smooth.  Beat in the zest and lemon juice.  Reduce speed and stir in the zucchini.


Pour into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for 45-50 minutes or until a skewer inserted in the center of the cake removes cleanly.  Let cool in pan on wire rack for 10 minutes before turning the cake out onto the rack to cool completely.


Combine the sugar, lemon juice and cream in the small bowl of a stand mixer fitted with the whisk attachment.  Beat until smooth.  Add more cream, 1 teaspoon at a time, if needed for desired consistency.  Drizzle over the cooled cake.  Decorate with sugared pansies if desired.