Description
Lemon Zucchini Bundt Cake is a delightful fusion of bright citrus flavor and hidden veggie goodness. This moist cake is perfect for breakfast or dessert and is an excellent way to use summer zucchini.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups finely grated zucchini (not drained or squeezed)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Thin lemon slices
- Zucchini ribbons
- Fresh mint sprigs
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time. Mix in vanilla, lemon zest, and lemon juice.
- Add sour cream and mix until smooth. Fold in grated zucchini gently.
- Gradually add dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared bundt pan. Smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk glaze ingredients until smooth. Drizzle over cooled cake. Garnish as desired.
Notes
- This cake can be stored at room temperature for up to 3 days.
- For a more intense lemon flavor, increase the lemon juice in the glaze.
- Feel free to add nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg