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Moist Lemon Glazed Zucchini Bundt Cake

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A delightful bundt cake combining lemon zest and shredded zucchini for a moist texture, topped with a vibrant lemon glaze and creamy frosting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 cups (about 2 medium) zucchini, shredded and gently squeezed dry
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. Shred the zucchini using a box grater and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla, lemon zest, and lemon juice.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Fold in the shredded zucchini gently.
  9. Pour the batter into the bundt pan and smooth the top.
  10. Bake for 50-55 minutes, checking for doneness with a toothpick.
  11. Cool in the pan for 15 minutes before inverting it onto a wire rack.
  12. For the glaze, whisk together powdered sugar and lemon juice until smooth and pourable.
  13. Drizzle the glaze over the cooled cake.
  14. For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
  15. Mix in lemon juice and spread over the glazed cake.

Notes

Squeeze excess moisture from zucchini. Let eggs reach room temperature for a smoother batter.

Nutrition

Keywords: bundt cake, lemon cake, zucchini cake, dessert, summer recipe

Find it online: https://oliviatable.com/moist-lemon-glazed-zucchini-bundt-cake/