Lemon Zucchini Bundt Cake

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Lemon Zucchini Bundt Cake is a zesty twist on a classic dessert that brings together the freshness of garden-grown zucchini and the bright punch of citrusy lemon. This cake is ultra-moist, thanks to the zucchini, yet surprisingly light with its tender crumb and sweet-tart lemon glaze that soaks into every crevice of the beautifully shaped bundt. It’s the perfect bake when you want something comforting yet vibrant, and it pairs just as well with a cup of tea as it does with a summer picnic or spring brunch.

The elegant drizzled glaze, the flecks of green from the zucchini, and the aromatic lemon zest topping give this cake a showstopper look with minimal effort. Whether you’re a seasoned baker or new to the kitchen, this is a forgiving recipe that delivers impressive results every time. It’s one of those rare desserts that feels indulgent but has a wholesome twist, making it a crowd-pleaser for all ages.

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Why You’ll Love This Lemon Zucchini Bundt Cake

• Moist and Flavorful: The zucchini adds unmatched moisture, while the lemon provides brightness without being overpowering.
• Easy to Make: Simple ingredients, straightforward steps, and a stunning presentation without complex decorating.
• Versatile Dessert: Ideal for brunch, potlucks, picnics, or just a cozy weekend treat.
• Make-Ahead Friendly: Keeps well and tastes even better the next day.

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Preparation Phase & Tools to Use

Before you begin, make sure you have the right equipment to get the perfect bundt cake texture and shape. A bundt pan is essential, as it gives the cake its iconic ring shape and allows the glaze to run beautifully over the ridges. Use a box grater or food processor to finely shred the zucchini; you want it moist, not watery, so don’t squeeze it dry. A stand mixer or electric hand mixer makes creaming the butter and sugar much easier, but a sturdy whisk and some elbow grease can also do the job. Also keep a cooling rack, mixing bowls, a zester, and a rubber spatula handy for smooth prep and cleanup.

Each of these tools helps ensure consistency and ease: the bundt pan for even baking, the grater for quick prep, and the mixer for a light, fluffy batter. Don’t forget to grease the bundt pan thoroughly to avoid sticking.

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Preparation Tips

Use fresh, firm zucchini for the best texture, and don’t peel it—the skin adds subtle color and extra nutrients. Make sure your butter is softened before creaming it with sugar for a smooth base. Zest your lemons before juicing them to avoid hassle. When combining wet and dry ingredients, mix just until incorporated to prevent a dense cake. And remember to let the cake cool completely before drizzling the glaze, so it sets nicely instead of melting off. The glaze can be adjusted to your liking—add more lemon juice for extra tang or a touch of vanilla for a mellow sweetness.

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Ingredients for this Lemon Zucchini Bundt Cake

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 cup sour cream or plain Greek yogurt
• 1 1/2 cups finely grated zucchini (do not drain or squeeze)

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 2–3 tbsp fresh lemon juice
• 1/2 tsp vanilla extract (optional)

Optional Garnish:

• Thin lemon slices or zest curls
• Zucchini ribbons
• Fresh mint sprigs

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Step 1: Prep the Oven and Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan thoroughly, making sure every groove is covered to prevent sticking. You can also use a baking spray with flour.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step helps ensure even distribution of leavening agents for a consistent rise.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes). This step traps air in the mixture, helping the cake bake up light.

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Step 4: Add Eggs, Vanilla, Lemon

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice. Scrape down the sides of the bowl to make sure everything is blended well.

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Step 5: Add Sour Cream and Zucchini

Mix in the sour cream (or Greek yogurt) until smooth. Fold in the grated zucchini gently with a rubber spatula. The batter will be thick, moist, and full of flavor.

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Step 6: Combine Wet and Dry

Gradually add the dry flour mixture into the wet batter, mixing on low speed or folding gently until just combined. Avoid overmixing to keep the cake tender.

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Step 7: Bake the Cake

Pour the batter into the prepared bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, tent it loosely with foil during the last 10–15 minutes.

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Step 8: Cool and Glaze

Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack. Once completely cooled, whisk together the glaze ingredients until smooth. Drizzle the glaze generously over the cake and garnish with lemon zest, zucchini curls, or mint as desired.

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Notes

This Lemon Zucchini Bundt Cake strikes a perfect balance between sweet and citrusy, and its moist texture makes it a standout among other bundt cakes. The zucchini melts into the batter, adding hydration without a trace of veggie flavor, and the glaze locks in even more moisture. This cake is perfect for spring and summer, but also brightens up any colder day with its sunny lemon notes. For a more decadent touch, you can serve it with whipped cream or a scoop of vanilla ice cream.

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Watch Out for These Mistakes While Cooking

• Not greasing the bundt pan properly: This can cause the cake to stick and break. Use both butter/oil and flour, or a baking spray designed for bundt pans.
• Overmixing the batter: Once the flour is added, mix gently to avoid a dense texture.
• Squeezing out zucchini: Resist the urge! The moisture from the zucchini helps keep the cake tender.
• Adding glaze too early: If the cake is still warm, the glaze will melt and run off. Wait until it’s completely cool.
• Skipping the zest: Lemon zest adds tons of flavor, more than the juice alone. Don’t leave it out.

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Storage Instructions

Store the Lemon Zucchini Bundt Cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm or humid, consider refrigerating it to maintain its freshness, especially because of the glaze. It can also be frozen (without glaze) for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, then bring to room temperature before glazing and serving.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 390
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 90mg
• Sodium: 190mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 32g
• Protein: 5g

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Frequently Asked Questions

How noticeable is the zucchini in the cake?

Not at all! It blends in completely and just adds moisture. Most people won’t even know it’s there.

Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or a similar binder.

Can I use yogurt instead of sour cream?

Absolutely. Plain Greek yogurt is a perfect substitute and works just as well.

Is it necessary to peel the zucchini?

No, keep the peel on for added nutrients and a lovely speckled appearance in the cake.

Can I use bottled lemon juice instead of fresh?

Fresh is best for flavor, especially when paired with zest. Bottled lemon juice can taste flat.

How long should I let the cake cool before glazing?

At least 1 hour. It must be fully cooled or the glaze will melt.

Can I bake this in a different pan?

Yes, but baking times will vary. A 9×13 pan or two loaf pans work well; just start checking earlier.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken or more lemon juice to thin it out, a teaspoon at a time.

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Conclusion

Lemon Zucchini Bundt Cake is the kind of dessert that checks every box: simple, flavorful, elegant, and just a bit unexpected. With its moist crumb, vibrant lemon glaze, and garden-fresh zucchini, it makes a beautiful centerpiece for any gathering or a delightful treat to brighten your day. Whether you’re a lemon lover, a bundt cake enthusiast, or just need a refreshing baking idea, this recipe is sure to satisfy.

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