Description
A moist and flavorful lemon zucchini bundt cake topped with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or plain Greek yogurt
- 1 cup shredded zucchini (lightly patted dry)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Grate the zucchini using a box grater. If it’s too watery, gently squeeze or blot excess moisture.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.
- In another bowl, cream butter and sugar with a hand or stand mixer until pale and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
- Alternate adding the flour mixture and buttermilk (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded zucchini gently with a spatula.
- Pour batter into a greased and floured bundt pan. Tap gently to remove air bubbles.
- Bake at 350°F (175°C) for 45-55 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar and lemon juice to make glaze. Drizzle over cooled cake and garnish with lemon slices or zest.
Notes
- This cake is best served fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg