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
Scale
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.
