If you are on the hunt for a delightfully moist and zesty treat, this Lemon Zucchini Bundt Cake Recipe perfectly fits the bill. Imagine tender zucchini ribbons hiding within a tender crumb infused with fresh lemon zest and juice, creating an irresistibly bright flavor that’s balanced by a silky lemon glaze. This cake is a joyful celebration of simple, fresh ingredients that come together to make a stunning dessert that’s as lovely to look at as it is to eat. Whether you’re serving it for a special occasion or just brightening your afternoon coffee, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in making this cake vibrant and tender. From the tangy lemon brightness to the moist zucchini goodness, each component adds texture, flavor, or structure to this stunning bundt cake.
- 2 1/2 cups all-purpose flour: Provides the body and structure for the cake’s tender crumb.
- 2 teaspoons baking powder: Helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda: Works alongside the baking powder to ensure the perfect lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Gives richness and a melt-in-your-mouth texture.
- 1 3/4 cups granulated sugar: Sweetens and helps create a tender crumb.
- 3 large eggs: Bind ingredients together and add moisture.
- 2 teaspoons vanilla extract: Adds a warm, aromatic depth that complements the lemon.
- 2 tablespoons lemon zest: Delivers bright, citrus oils for a fresh burst of flavor.
- 1/4 cup fresh lemon juice: Brings tartness to balance the sweetness and enhance the lemon punch.
- 1 cup sour cream or plain Greek yogurt: Adds moisture and a slight tang for richness.
- 1 1/2 cups finely grated zucchini: Secret to moistness without overpowering flavor; no need to drain or squeeze.
- 1 1/2 cups powdered sugar: For the glaze, to add a sweet, smooth finish.
- 2 to 3 tablespoons fresh lemon juice: Adds zing to the glaze.
- 1/2 teaspoon vanilla extract (optional): Enhances the glaze with subtle warmth.
- Thin lemon slices, zucchini ribbons, fresh mint sprigs: For garnish, making your cake as beautiful as it is delicious.
How to Make Lemon Zucchini Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 10 to 12-cup bundt pan very well so your cake releases easily after baking. Taking the time to properly prepare your pan will ensure a smooth, beautiful cake shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting these aside now will make it easy to incorporate them smoothly later without overmixing, which keeps your cake tender.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture turns light and fluffy. This usually takes about 3 to 5 minutes and creates air pockets that help give your cake a delicate texture. The smell at this step alone is already incredible!
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract, lemon zest, and fresh lemon juice. This combo will start filling your kitchen with the fresh, citrusy aroma that makes this Lemon Zucchini Bundt Cake Recipe so unforgettable.
Step 5: Incorporate Sour Cream and Zucchini
Add the sour cream or Greek yogurt and mix until the batter is smooth. Gently fold in the grated zucchini, making sure it is evenly distributed but without overworking the batter. The zucchini adds moisture and tenderness without overpowering the lemony freshness.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing now can make the cake tough, so be gentle and stop as soon as you no longer see flour.
Step 7: Transfer Batter to Pan
Pour your beautifully combined batter into the prepared bundt pan. Give it a gentle shake to level the top and remove any air bubbles. Taking this extra moment will help your bundt cake bake evenly and rise perfectly.
Step 8: Bake Until Golden and Firm
Bake the cake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The kitchen will be filled with the inviting scent of lemon and buttery cake, making waiting almost too hard!
Step 9: Cool Before Removing
Allow the cake to cool in the pan for about 15 minutes. This resting time helps the cake settle so it won’t break when you invert it onto a wire rack to cool completely.
Step 10: Prepare and Drizzle Glaze
While the cake cools, whisk together powdered sugar, fresh lemon juice, and vanilla extract (if using) until smooth. Once cooled, drizzle this glossy glaze all over your cake and garnish with thin lemon slices, zucchini ribbons, and fresh mint sprigs to create a visually striking dessert that tastes as wonderful as it looks.
How to Serve Lemon Zucchini Bundt Cake Recipe
Garnishes
Adding simple garnishes like thin lemon slices and zucchini ribbons not only highlights the ingredients inside the cake but also makes it look extra festive. Fresh mint sprigs add a pop of green and a refreshing hint that pairs beautifully with the lemon glaze.
Side Dishes
This Lemon Zucchini Bundt Cake is versatile enough to shine on its own, but pairing it with a cup of chamomile tea or a dollop of whipped cream complements its moist texture and bright citrus flavor perfectly. For brunch, serve alongside fresh berries and a light salad for a delightful balance.
Creative Ways to Present
Try serving this cake on a rustic wooden board adorned with scattered lemon zest and mint leaves for a charming, natural look. You could also slice it into petite mini bundt cakes or cupcakes for bite-sized treats at parties. Either way, it’s a cake that invites smiles and second helpings.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bundt cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate it for up to 5 days, just be sure to bring it to room temperature before serving for optimal flavor and texture.
Freezing
You can freeze this cake successfully by wrapping it tightly in plastic wrap and then foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and then let it come to room temperature. The glaze can be added fresh after thawing to keep it vibrant.
Reheating
To refresh the cake’s warmth and soften the crumb, gently warm slices in the microwave for about 15 seconds or place them in a low oven (around 300°F/150°C) for 10 minutes. This makes each bite taste freshly baked and luscious.
FAQs
Can I substitute the zucchini with another vegetable?
While zucchini is ideal for its subtle flavor and moisture, grated carrots can be a nice alternative if you’re looking for a twist. Keep in mind carrots are sweeter and less watery, so texture and moisture might change slightly.
Do I need to peel the zucchini before grating?
No need to peel the zucchini; the skin is thin and softens during baking, adding slight texture as well as nutrients and color to the cake.
Can I use lemon juice from a bottle instead of fresh lemon juice?
Fresh lemon juice is best for bright flavor and freshness, but in a pinch, bottled lemon juice will work. Just make sure it’s 100% lemon juice without added preservatives or sugars.
Is this cake suitable for freezing with the glaze on?
It’s best to freeze the cake without the glaze to prevent sogginess upon thawing. Add the glaze fresh once the cake has completely thawed for the best texture and taste.
Can I make this cake dairy-free?
Yes! You can replace the butter with a plant-based alternative and use dairy-free yogurt or sour cream. The texture might alter slightly, but the lemon and zucchini flavors will still shine beautifully.
Final Thoughts
This Lemon Zucchini Bundt Cake Recipe is truly a celebration of fresh flavors and home-baked goodness. It strikes that perfect balance between moist and tender, sweet and tangy, making it an absolute joy to bake and share. Give it a try soon — your kitchen will smell divine, and every bite will bring a smile. Happy baking!
Print
Lemon Zucchini Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Zucchini Bundt Cake is a moist, flavorful dessert that combines the fresh zestiness of lemon with the subtle sweetness and moisture of finely grated zucchini. Perfect for spring and summer gatherings, this cake boasts a tender crumb enhanced by a tangy lemon glaze and elegant garnishes of lemon slices, zucchini ribbons, and fresh mint.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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)
Glaze & Garnish
- 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 and Prepare Pan. Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Flavorings. Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract, lemon zest, and fresh lemon juice for a bright citrus flavor.
- Incorporate Sour Cream and Zucchini. Mix in the sour cream (or plain Greek yogurt) until the batter is smooth. Gently fold in the finely grated zucchini to maintain a tender texture.
- Combine Dry Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix to avoid a dense cake.
- Transfer to Pan. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake. Allow the cake to cool in the pan for about 15 minutes. Then invert it onto a wire rack to cool completely.
- Prepare and Apply Glaze. Whisk together the powdered sugar, fresh lemon juice, and vanilla extract (if using) until smooth. Drizzle the lemon glaze over the cooled cake. Garnish with thin lemon slices, zucchini ribbons, and fresh mint sprigs for a beautiful presentation.
Notes
- Do not squeeze or drain the grated zucchini to retain moisture in the cake.
- For a tangier glaze, adjust the lemon juice amount to taste.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Use fresh lemon zest and juice for the best citrus flavor.
- Make sure the butter is softened for easier creaming with sugar.
