Lemon Zucchini Cake

This delicious lemon zucchini cake has the perfect lemon flavor with a drizzle of lemon glaze on top. It's incredibly moist thanks to the zucchini, but you won't taste zucchini whatsoever. It dissolves as the cake bakes

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Lemon Zucchini Bundt Cake, Lemon Zucchini Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan

Ingredients

Lemon Zucchini Bundt Cake

2 cups grated zucchini (about 200 grams) about 2 small zucchinis or 1 very large zucchini
3 cups all-purpose flour (375 grams)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¾ cup granulated sugar (350 grams)
3 tablespoons lemon zest
1 cup vegetable oil (240 ml) or canola oil
⅓ cup sour cream (80 ml)
¼ cup lemon juice (60 ml) freshly squeezed
2 teaspoon vanilla extract
3 large eggs

Lemon Glaze

1½ tablespoons lemon juice freshly squeezed
1½-2 cups powdered sugar (165-220 grams)

Instructions

Preheat the oven to 350℉ (180℃). Grease a 12-cup bundt pan with non-stick cooking spray or brush with pan release.
Grate the zucchini (no need to peel first). If you have a very large zucchini, roughly chop the grated zucchini so that you don't have any really long strands of zucchini.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl, pinch the lemon zest into the salt. You'll rub the lemon zest and sugar between your fingers. This process helps the zest to release it's flavor.
Whisk the sour cream and oil into the sugar mixture (you would also use an electric mixer for this). Then whisk in the lemon eggs, lemon juice and vanilla extract.
Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Fold together until just combined. I do this with a rubber spatula. If you still have quite a few lumps - you could do a few whisks with a wire whisk or mix very briefly with an electric mixer. Do not overmix.
Fold in the shredded zucchini.
Pour/spoon the batter into the prepared pan and bake in the middle of the preheated oven for about 50-60 minutes. When finished, an inserted toothpick or cake tester should come out clean or with a few damp crumbs. If you gently nudge the top of the cake with your finger, it should feel firm to the touch.
Cool the cake in the pan for about 25 minutes, then very carefully insert to remove. You may need to tap on the pan a few times to help ease the cake out.

Lemon Glaze

Whisk together 1½ tablespoons freshly squeezed lemon juice with 1½ cups powdered sugar. Keep whisking until no lumps remain. You may need to whisk in a little more powdered sugar as necessary. It should be opaque in color, but still thin enough to drizzle.
Transfer the cake to the plate that you plan to serve it on and. Drizzle/pour the glaze over the top, letting it drip down the sides.

Notes

Zucchini: If your zucchini has a lot of liquid (it's leaving a pool of water on the cutting board after grating it), lightly blot with paper towel.
Lemons: You will need about 2 lemons for the cake batter and an additional lemon for the glaze. Zest the lemons first, then juice.
Sour Cream: Can be replaced with plain Greek yogurt if needed.
Room Temperature Ingredients: The eggs and sour cream should be at room temperature before getting started.
Nutrition: Details provided are an estimate only based on 1 slice with glaze, assuming the cake is sliced into 12 uniform pieces. You could likely get 14-16 smaller pieces.
Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Nutrition