Name: Lemon Zucchini Bundt Cake: Bright, Moist, and Irresistible
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour (Substitute with gluten-free baking mix if desired.); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup Greek yogurt or sour cream; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice (Use fresh for best results.); 1 teaspoon vanilla extract; 1 1/2 cups finely shredded zucchini (Do not squeeze out the moisture.); 1 cup powdered sugar; 2 tablespoons lemon juice

A sudden wave of zest fills the kitchen as I whip up a delightful Lemon Zucchini Bundt Cake. Imagine the sun-drenched flavors of fresh lemons dancing through your home, paired with the subtle sweetness from tender zucchini. This recipe not only brings a refreshing twist to traditional cake but is also incredibly moist, making it a hit at any gathering. Plus, it’s a fantastic way to welcome in the summer—perfect for brunch or casual weekend snacking. With a gluten-free option available, this Lemon Zucchini Bundt Cake is truly a wonderfully inclusive treat that everyone can enjoy. Are you ready to transform simple ingredients into a stunning centerpiece for your next meal?

Why is this cake a must-try?

Bright, citrusy goodness: This Lemon Zucchini Bundt Cake bursts with fresh lemon juice and zest, delivering an energizing flavor that’s perfect for summer gatherings.
Moist and tender: Thanks to finely shredded zucchini, this cake stays incredibly moist and soft for days—ideal for sharing cozy moments with loved ones.
Versatile dessert: Whether you serve it for brunch or a sweet afternoon snack, this cake pairs beautifully with tea or coffee, adding a delightful touch to any occasion.
Gluten-free option: Easily substitute all-purpose flour for a gluten-free mix, ensuring everyone can indulge in this refreshing treat. If you love this blend of flavors, consider trying our Moist Chocolate Cake or Banana Cake Moist for more delightful options!
Simple to make: With straightforward steps and minimal fuss, this recipe is perfect for both seasoned bakers and kitchen newcomers alike.

Lemon Zucchini Bundt Cake Ingredients

For the Cake

2 cups all-purpose flour – Provides structure for the cake. Substitute with a 1:1 gluten-free baking mix if desired.
1 teaspoon baking powder – Acts as a leavening agent, helping the cake rise.
1/2 teaspoon baking soda – A leavening agent that enhances the cake’s lift when combined with acid.
1/2 teaspoon salt – Enhances overall flavor.
1 1/4 cups granulated sugar – Adds sweetness and moisture to this Lemon Zucchini Bundt Cake.
2 large eggs – Provide richness and help bind all the ingredients together.
1/2 cup vegetable oil – Contributes to the cake’s tenderness and moisture.
1/2 cup Greek yogurt or sour cream – Boosts moisture and creates a tender crumb.
1 tablespoon lemon zest – Infuses a bright, citrusy aroma and flavor into the cake.
1/4 cup fresh lemon juice – Enhances flavor and moisture. Use fresh for the best results.
1 teaspoon vanilla extract – Adds aromatic sweetness to the batter.
1 1/2 cups finely shredded zucchini – Keeps the cake moist; do not squeeze out the moisture.

For the Glaze

1 cup powdered sugar – Creates a sweet, appealing topping.
2 tablespoons lemon juice – Brightens the glaze’s flavor.

This vibrant Lemon Zucchini Bundt Cake is a delightful way to celebrate the flavors of summer!

Step‑by‑Step Instructions for Lemon Zucchini Bundt Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it’s warming up, generously grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent the cake from sticking. This step is crucial for your Lemon Zucchini Bundt Cake to slide out effortlessly after baking.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This dry mixture provides the essential structure for your cake. Set it aside, allowing the dry ingredients to mingle while you work on the wet mix.

Step 3: Beat Eggs and Sugar
In a separate bowl, beat together 2 large eggs and 1 1/4 cups of granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes. This step incorporates air into the batter, ensuring your Lemon Zucchini Bundt Cake has a delightful texture.

Step 4: Add Wet Ingredients
To the egg and sugar mixture, add 1/2 cup of vegetable oil, 1/2 cup of Greek yogurt (or sour cream), 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix these ingredients smoothly, allowing the flavors to blend and create a luscious batter.

Step 5: Incorporate Zucchini
Gently fold in 1 1/2 cups of finely shredded zucchini into the wet mixture. Make sure to keep the moisture in the zucchini intact, as this will keep your cake wonderfully moist. The combination of zucchini and lemon is what makes this Lemon Zucchini Bundt Cake unique and refreshing.

Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just incorporated. Be careful not to overmix; you want a tender cake. As you combine, watch for lumps to disappear, ensuring a smooth batter that’s ready to go into the bundt pan.

Step 7: Fill the Bundt Pan
Pour the batter evenly into your prepared bundt pan, using a spatula to smooth the top if needed. Always ensure the batter is evenly distributed to promote even baking and a beautiful cake shape.

Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 45 to 55 minutes. Keep an eye on it—your Lemon Zucchini Bundt Cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After this, carefully invert the cake onto a wire rack to cool completely. This step is essential for allowing the cake to settle and maintain its shape.

Step 10: Prepare the Glaze
In a small bowl, mix together 1 cup of powdered sugar with 2 tablespoons of lemon juice. Stir until smooth and well combined, creating a bright and luscious glaze that will enhance your Lemon Zucchini Bundt Cake’s flavor.

Step 11: Drizzle the Glaze
Once the cake is completely cool, drizzle the prepared glaze generously over the top. This sweet-tart topping will beautifully complement the lemony flavor of the cake and add a touch of shiny elegance to your presentation.

Make Ahead Options

This Lemon Zucchini Bundt Cake is perfect for meal prep enthusiasts! You can prepare the dry ingredients (2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt) and store them in an airtight container up to 3 days in advance. Additionally, you can shred the zucchini and keep it refrigerated for up to 24 hours before using, preserving its moisture and preventing browning. When you’re ready to bake, simply mix your wet ingredients (eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla) before combining them with the prepped dry ingredients. This strategy not only saves time but ensures your Lemon Zucchini Bundt Cake is just as delicious as if made fresh!

Storage Tips for Lemon Zucchini Bundt Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its delightful moisture and flavor.
Fridge: If you prefer a longer shelf life, refrigerate the cake for up to a week, ensuring it remains covered to prevent drying out.
Freezer: For longer storage, wrap individual slices of the Lemon Zucchini Bundt Cake in plastic wrap followed by foil, and freeze for up to 3 months.
Reheating: To enjoy your cake warm, simply thaw slices in the fridge overnight, then let them come to room temperature or warm gently in the oven before serving.

Lemon Zucchini Bundt Cake Variations

Feel free to let your creativity shine and customize this delightful cake to suit your taste!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a wholesome gluten-free option.
Sour Cream Twist: Replace Greek yogurt with sour cream for a different tangy flavor and extra moisture.
Cupcake Delight: Transform the batter into cupcakes, adjusting the baking time to 18–20 minutes for perfectly portioned treats.
Loaf Love: Make a loaf version by pouring the batter into a loaf pan; bake for about 50–60 minutes until golden.
Flavor Infusion: Add a teaspoon of almond extract for a lovely hint of nuttiness that complements the lemon.
Spiced Zucchini: Stir in a teaspoon of cinnamon or nutmeg for a warm, cozy spice that elevates the cake’s flavor.
Nutty Crunch: Mix in 1/2 cup of toasted walnuts or pecans for delightful crunch and added texture.
Glaze Variations: Experiment with different glazes like a cream cheese frosting for a rich contrast to the zesty cake.

Once you’ve mastered the base recipe, consider trying our Coconut Loaf Cake for an island twist or our French Butter Cake Recipe if you’re in the mood for something more decadent. Enjoy the journey of flavors!

What to Serve with Lemon Zucchini Bundt Cake

Looking to create the perfect meal experience alongside your delightful treat?

Creamy Mashed Potatoes: Their buttery richness provides a comforting contrast to the zesty cake, making each bite an adventure in flavor.
Fresh Berry Salad: A light, refreshing mix of seasonal berries complements the citrusy sweetness, adding a pop of color and nutrition.
Lightly Sweetened Whipped Cream: A dollop on the side enhances the moist cake, creating a luscious pairing that feels indulgent yet balanced.
Herbed Chicken Skewers: These savory bites introduce a smoky flavor profile that beautifully contrasts the cake’s bright lemon notes.
Iced Green Tea: Refreshing and delicately flavored, this drink cleanses the palate, ensuring the cake’s zest shines through every time.
Lemon Curd: Drizzle this tangy topping over slices for an extra burst of citrus that truly elevates the dish—a perfect match to the cake’s flavors.
Vanilla Ice Cream: Smooth and creamy, a scoop alongside the cake serves as a delightful temperature contrast, making your dessert experience unforgettable.

Expert Tips for Lemon Zucchini Bundt Cake

Grease Well: Thoroughly grease and flour the bundt pan; this prevents sticking and ensures a beautiful cake release. Consider using baking spray with flour for added security.
Zucchini Care: Do not squeeze out the moisture from the zucchini—its liquid is vital for keeping your cake moist.
Fresh Ingredients: Always opt for fresh lemon juice and zest for the best flavor; bottled juice doesn’t capture the cake’s essence like fresh can.
Cool Completely: Allow the cake to cool fully before glazing. If you glaze too soon, the glaze may run off, ruining that beautiful finish.
Testing Doneness: Use a toothpick to test for doneness; if it comes out clean or with a few moist crumbs, your Lemon Zucchini Bundt Cake is ready to enjoy!

Lemon Zucchini Bundt Cake Recipe FAQs

What type of zucchini should I use?
Absolutely, fresh, medium-sized zucchini is best! Look for zucchini that’s firm, with a dark green skin and no significant blemishes. Avoid those with dark spots or soft spots, which might indicate over-ripeness or spoilage.

How should I store the Lemon Zucchini Bundt Cake?
To keep your cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If you wish to preserve it longer, refrigerate the cake for up to a week. Just make sure it’s covered well to maintain its moisture.

Can I freeze the Lemon Zucchini Bundt Cake?
Yes, you can! For freezing, I recommend wrapping individual slices in plastic wrap, then in foil, ensuring they’re airtight. This method helps to lock in flavor and moisture, preserving freshness for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight or let them sit at room temperature.

What if my cake is too dense?
If your cake turns out denser than expected, it could be due to overmixing the batter or not measuring the flour accurately. For a lighter texture next time, gently fold the dry ingredients into the wet ingredients until just combined. Also, ensure you’re using baking soda and powder that are fresh for good lift.

Is this recipe suitable for people with gluten allergies?
Yes, it can be! To make this Lemon Zucchini Bundt Cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking mix. This allows everyone to indulge in this tasty treat without worry, just as my friends always appreciate when I do this!

Can I give this cake to my pet?
It’s best to avoid sharing any cake with your pets. While zucchini is generally safe in moderation for dogs, the sugar and other ingredients in the cake could be harmful. Always treat them to plain, cooked veggies instead!