Description
Bursting with bright citrus flavor and hidden veggie goodness, this Lemon Zucchini Bundt Cake is the ultimate fusion of freshness and indulgence. Whether you’re looking for a quick breakfast idea, an easy dessert for your next gathering, or simply a creative way to use up summer zucchini, this easy recipe delivers every time. With its moist crumb, lemon glaze drizzle, and elegant shape, it’s a healthy snack disguised as a crowd-pleasing dessert. A must-try for lovers of breakfast ideas, dinner ideas, and food ideas that stand out with minimal effort.
Ingredients
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
1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (3–5 minutes).
4. Beat in eggs one at a time. Mix in vanilla, lemon zest, and lemon juice.
5. Add sour cream and mix until smooth. Fold in grated zucchini gently.
6. Gradually add dry ingredients, mixing until just combined. Do not overmix.
7. Pour batter into prepared bundt pan. Smooth the top.
8. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
9. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool fully.
10. Whisk glaze ingredients until smooth. Drizzle over cooled cake. Garnish as desired.
Notes
Do not peel or drain the zucchini – its moisture is key to the perfect texture.
Let the cake cool completely before glazing to avoid a runny mess.
You can swap sour cream with plain Greek yogurt for a tangier flavor and a protein boost.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg