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Moist Lemon Glazed Zucchini Bundt Cake

moist lemon glazed zucchini bundt cake - featured image
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A bright and fresh lemon glazed bundt cake made moist and tender with grated zucchini, perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225g) grated zucchini, squeezed to remove excess moisture
  • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) buttermilk
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter or baking spray and dust with flour. Grate zucchini and squeeze out excess moisture.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat softened butter with granulated sugar and brown sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently without overbeating.
  6. Fold in grated zucchini using a rubber spatula until evenly distributed.
  7. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Check at 50 minutes to avoid overbaking.
  8. Let cake cool in pan on a wire rack for 20 minutes. Run a knife around edges and invert onto rack to cool completely.
  9. Whisk powdered sugar with lemon juice until smooth for glaze. Adjust consistency as needed. Drizzle glaze over cooled cake and garnish with lemon zest if desired.

Notes

Squeeze zucchini well to avoid soggy cake. Use fresh lemons for best flavor. Check cake doneness starting at 50 minutes. Glaze while cake is cool but not cold. For gluten-free, swap flour with gluten-free blend. For vegan, replace butter, eggs, and buttermilk as suggested.

Nutrition

Keywords: lemon cake, zucchini cake, bundt cake, lemon glaze, moist cake, easy dessert, summer dessert, fresh lemon, zucchini dessert

Find it online: https://siennaspoon.com/moist-lemon-glazed-zucchini-bundt-cake-recipe-easy-perfect-dessert/