LEMON ZUCCHINI CAKE – Sweet and buttery lemon sunshine bundt cake bursting with lemon and zucchini!

Lemon pucker fills every bite and you can see the green zucchini flecks throughout the cake, assuring it will be moist and dense yet light and tender all at the same time.

Even though lemons are in peak season during the winter months spring & summer were made for them. So bright, juicy and refreshing, not a day goes by that doesn’t find me reaching for them. Most of all I love their citrusy bite paired with sugar whether it be in lemonade or baked goods.

Don’t worry – the cake doesn’t taste like zucchini – it adds moisture and texture but it’s not all like eating a plate of savory zucchini. That would be bad. Think carrot cake with zucchini in its’ place. If you don’t tell anyone – the zucchini haters in your life – they may not even notice it’s there.

Why You’ll Love This Lemon Zucchini Cake

This Lemon Zucchini Cake combines the fresh, vibrant flavors of lemon with the subtle earthiness of zucchini, creating a moist and delicious cake that’s perfect for any occasion. The lemon glaze adds a tangy sweetness that complements the cake beautifully.

Ingredients for Lemon Zucchini Cake

For the Cake:

• 1 + ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan
• 2 + ½ cups all-purpose flour, plus more for pan
• 2 + ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon coarse salt
• 3 cups shredded zucchini (about 2 medium zucchini – 8 ounces each)
• 3 large eggs
• 1 + ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest, just the yellow – not the pith
• 1 tablespoon fresh squeezed lemon juice

For the Glaze:

• 1 + ½ cups confectioners’ sugar, sifted
• 1 – 2 tablespoons fresh squeezed lemon juice
• Lemon zest to garnish the top, optional

Directions for Making Lemon Zucchini Cake

1. Preheat Oven:

• Preheat your oven to 325°F (165°C). Grease a 6-cup bundt pan with butter and dust with flour.

2. Prepare Dry Ingredients:

• In a large bowl, whisk together the flour, baking powder, cinnamon, and 1 teaspoon of salt.

3. Prepare Zucchini:

• Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and twist it to wring out most, but not all, of the water.

4. Combine Wet Ingredients:

• In a medium bowl, stir together the eggs and sugar until well combined. Then stir in the melted butter, grated zucchini, vanilla extract, lemon zest, and lemon juice.

5. Mix Batter:

• Gradually stir the dry flour mixture into the wet zucchini mixture until just combined. Do not overmix.

6. Bake:

• Transfer the batter to the prepared bundt pan. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

7. Cool:

• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Run a paring knife around the edges, then turn the cake out onto a wire rack or cake dish to cool completely.

8. Make Glaze:

• Once the cake is completely cooled, make the glaze by whisking together the confectioners’ sugar and 1 tablespoon of lemon juice. Add more lemon juice as needed to achieve a thick but pourable consistency.

9. Glaze Cake:

• Top the cake with spoonfuls of glaze, allowing it to drip down the sides. Sprinkle with additional lemon zest, if desired.

10. Serve:

• Slice and serve your delicious Lemon Zucchini Cake. Refrigerate any leftovers.

LEMON ZUCCHINI CAKE

Tips for the Best Lemon Zucchini Cake

• Properly Measure Flour: Spoon the flour into your measuring cup and level it off for accurate measuring.
• Wring Out Zucchini: Ensure most of the water is wrung out from the zucchini to avoid a soggy cake.
• Don’t Overmix: Mix just until the dry ingredients are incorporated to keep the cake light and fluffy.

FAQ about Lemon Zucchini Cake

Q: Can I use yellow zucchini?
A: Yes, you can use yellow zucchini if you prefer. It will give a slightly different color but the taste will remain delicious.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Q: Can I use another type of glaze?
A: Absolutely! A simple vanilla glaze or even a cream cheese frosting would work well with this cake.

Q: How do I prevent the cake from sticking to the bundt pan?
A: Ensure the pan is well-greased with butter and dusted with flour. You can also use a non-stick baking spray that includes flour.

Q: Can I add nuts to this recipe?
A: Yes, adding chopped nuts like walnuts or pecans can add a nice crunch to the cake. Fold them into the batter just before transferring it to the pan.

LEMON ZUCCHINI CAKE

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Relish the refreshing blend of lemon and zucchini in this moist and flavorful Lemon Zucchini Cake. Perfect for a light dessert or a sweet treat with tea!

Print

Ingredients

• For the Cake:
• - 1 + ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan
• - 2 + ½ cups all-purpose flour, plus more for pan
• - 2 + ½ teaspoons baking powder
• - 1 teaspoon ground cinnamon
• - 1 teaspoon coarse salt
• - 3 cups shredded zucchini (about 2 medium zucchini - 8 ounces each)
• - 3 large eggs
• - 1 + ½ cups granulated sugar
• - 1 teaspoon vanilla extract
• - 2 teaspoons lemon zest, just the yellow - not the pith
• - 1 tablespoon fresh squeezed lemon juice
• For the Glaze:
• - 1 + ½ cups confectioners' sugar, sifted
• - 1 - 2 tablespoons fresh squeezed lemon juice
• - Lemon zest to garnish the top, optional

Instructions

1. Preheat your oven to 325°F (165°C). Grease a 6-cup bundt pan with butter and dust with flour.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and 1 teaspoon of salt.
3. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and twist it to wring out most, but not all, of the water.
4. In a medium bowl, stir together the eggs and sugar until well combined. Then stir in the melted butter, grated zucchini, vanilla extract, lemon zest, and lemon juice.
5. Gradually stir the dry flour mixture into the wet zucchini mixture until just combined. Do not overmix.
6. Transfer the batter to the prepared bundt pan. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
7. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Run a paring knife around the edges, then turn the cake out onto a wire rack or cake dish to cool completely.
8. Once the cake is completely cooled, make the glaze by whisking together the confectioners' sugar and 1 tablespoon of lemon juice. Add more lemon juice as needed to achieve a thick but pourable consistency.
9. Top the cake with spoonfuls of glaze, allowing it to drip down the sides. Sprinkle with additional lemon zest, if desired.
10. Slice and serve your delicious **Lemon Zucchini Cake**. Refrigerate any leftovers.

Notes

Approximate Nutrition Information for Lemon Zucchini Cake

• Calories: 280 kcal per slice
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 320mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 4g

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

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