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Lemon Zucchini Bundt Cake

A delightful blend of zesty lemon and moist zucchini, this cake is a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups grated zucchini Fresh, vibrant, and packed with moisture
  • 1 3/4 cups all-purpose flour The foundation of your cake, creating a lovely crumb
  • 1 cup granulated sugar Providing sweetness that harmonizes with the lemon
  • 1/2 cup brown sugar Adding a hint of caramel flavor and depth
  • 1 cup vegetable oil Ensuring a soft, tender texture
  • 4 large eggs Vital for binding and enriching the cake
  • 1/4 cup lemon juice For that punchy citrus flavor
  • Zest of 1 lemon To elevate the aroma and taste profile
  • 1 teaspoon baking powder A leavening agent for the perfect lift
  • 1/2 teaspoon baking soda Enhancing the cake's lightness
  • 1/2 teaspoon salt Balancing all the flavors
  • 1 teaspoon vanilla extract Adding warmth and sweetness
Glaze Ingredients
  • 1/2 cup powdered sugar For glaze to create a smooth, sweet finish
  • 1 tablespoon lemon juice To complement the sweetness with tang

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, and oil until well combined.
  3. Add the eggs, lemon juice, lemon zest, and vanilla extract to the mixture, stirring until nicely incorporated.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Pour the batter into the prepared bundt pan, smoothing the top.
Baking
  1. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together powdered sugar and lemon juice until smooth.
  2. Once the cake is cooled, drizzle the glaze over the top.

Notes

Grate the zucchini finely, don’t skip the zest, and consider folding in nuts like walnuts or pecans. Store the cake covered to maintain moisture.