Description
This Lemon Zucchini Bundt Cake is the perfect blend of citrusy brightness and moist texture, thanks to fresh zucchini, lemon juice, and Greek yogurt. It’s an easy bundt cake recipe that stays moist for days and is topped with a simple lemon glaze. A must-try for summer gatherings, brunches, or any time you’re craving a refreshing dessert. Keywords: Lemon Zucchini Bundt Cake, easy lemon cake, moist zucchini cake, summer bundt cake.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup Greek yogurt or sour cream
1 teaspoon vanilla extract
1 1/2 cups finely grated zucchini
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F and grease a bundt pan generously. Set aside.
2. Grate zucchini and press gently with paper towels to remove excess moisture.
3. In a large bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, yogurt, and vanilla until smooth.
4. Stir in the grated zucchini.
5. In another bowl, whisk flour, baking powder, and salt together.
6. Gradually add the dry ingredients into the wet mixture, folding gently until just combined.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then invert onto a wire rack and let cool completely.
10. In a small bowl, whisk powdered sugar with lemon juice until smooth.
11. Drizzle glaze over cooled cake and allow it to set before slicing.
Notes
This cake tastes even better the next day as the lemon flavor deepens.
You can substitute Greek yogurt with sour cream without changing the texture.
Don’t overmix the batter—gentle folding keeps it light and tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg