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August 1, 2022 10 Comments

Lemon Zucchini Bundt Cake

beautiful lemon and zucchini bundt cake perfectly glazed with a white lemon glaze.A pound-cake-like delicious lemon cake made perfectly moist by the addition of finely grated zucchini. Topped with a lemon glaze, this Lemon Zucchini Bundt Cake is the perfect summer cake. I have a similar recipe for a Glazed Lemon Zucchini Loaf that is another perfect way to enjoy zucchini season. 

This bright and refreshing dessert is absolutely perfect for feeding a crowd and serving to company in the summer months. Don’t limit it to summer, though. Its bright flavor will be a hit any time of year, and you can prep frozen grated zucchini to use all through the winter in this cake and other yummy zucchini desserts.

I know I wax poetic about bundt cakes all the time, but I can’t help it. They.are.my.favorite! They are so pretty with very minimal work. They speak directly to my–couldn’t be a cake decorator if she wanted to–soul. If you stick around Real Life Dinner long enough, there is a good chance you’ll probably see me make every and all version of cake in the form of a bundt cake. 

large slice of lemon zucchini bundt cake, a bright and delicious summer dessertDelicious Zucchini Recipes

  • Banana Zucchini Bread 
  • Million Dollar Zucchini Skillet
  • Zucchini Chocolate Chip Muffins
  • The Best Zucchini Bread
  • Zucchini Cheese Bake
  • Zucchini Chocolate Chip Snack Cake

stunning lemon zucchini bundt cake served on a beautiful polish pottery platestep-by-step pictures for how to make Lemon Zucchini Bundt Cake

10 pictures of how to make a lemon zucchini bundt cake how to glaze a lemon zucchini bundt cakeFrequently Asked Questions about making Lemon Zucchini Bundt Cake

can I make this in a REGULAR cake pan?

Yes, but the baking time will need to be changed. If made in a 9×13 pan, the baking time will most likely be between 30 and 35 minutes.

What Size Bundt Pan should I use for this cake?

You need to use a 12-cup bundt pan for this recipe. 

how can you tell when a bundt cake is done?

A bundt cake is done when a toothpick can be inserted into the center of the cake and come out clean. It will not jiggle, and if you press on it, it will feel firm.

can I skip putting it in the freezer?

Yes, you can skip that step if you would like. I like to put my bundt cakes in the freezer because it locks in the moisture, and I like what it does for the cake’s texture. 

Can I use a different type of frosting?

Yes. I think this would taste amazing with a cream cheese frosting.

what is the best way to store leftover cake?

I store mine on the counter covered tightly with plastic wrap, but if you want it to last a little longer, you can keep it in the fridge. 

a lemon zucchini bundt cake without the glaze on itchef’s tools:

  • Bundt Pan
  • Zester
  • Citrus Juicer
  • Hand Mixer
  • Whipper Whisk
  • Cake Stand

Beautiful slice of lemon zucchini bundt cake with lemon glaze

pinterest image of a gorgeous Lemon Bundt Cake made with grated zucchini to keep it moist and topped with a lemon glaze.

Delicious Lemon Inspired recipes

Two small white plates stacked on each other with a slice of three ingredient lemonade ice cream pie with a lemon wedge on top. On the right and left of the plate are forks with half a lemon, a whole lemon, and a piece of pie on a white plate all in the background.3-Ingredient Lemonade Ice Cream PieA light blue dinner plate with a piece of lemon herb chicken, a serving of broccoli and a lemon wedge. On the left of the plate is a golden cloth kitchen towel.Baked Lemon Herb Chicken BreastsBowl with Angel Hair Pasta topped with toasted garlic and grate parmesan cheese. Lemon and block of Parmesan in the back groundAngel Hair Pasta with Garlic and Parmesan

5.0 from 2 reviews
Lemon Zucchini Bundt Cake
 
Print
Prep time
20 mins
Cook time
80 mins
Total time
1 hour 40 mins
 
A dense and delicious lemon cake made perfectly moist by the addition of finely grated zucchini. Topped with a lemon glaze, this Lemon Zucchini Bundt Cake is the perfect summer cake.
Author: Maria
Recipe type: Seasonal Dessert
Serves: 12-16
Ingredients
  • 2 cups granulated sugar
  • Zest of 1 large lemon
  • 3 large eggs
  • 1 cup shortening, melted and cooled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups finely grated zucchini
  • GLAZE:
  • 1½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 325 degrees. Spray a bundt pan generously with cooking spray and set aside.
  2. Add the sugar and lemon zest to a large mixing bowl. Use your hands to rub the zest into the sugar until it is aromatic.
  3. Add the eggs, melted shortening, fresh lemon juice, and vanilla. You can stir it by hand or use a hand mixer to cream it together.
  4. Next, in a separate bowl, stir together the flour, salt, baking soda, and baking powder.
  5. Stir the flour mixture into the creamed mixture.
  6. Lastly, add the shredded zucchini, stir well, and then pour into the prepared pan.
  7. Bake at 325 degrees for 65 to 80 minutes or until a toothpick comes out clean from the center of the baked cake.
  8. Let the cake cool completely before adding the glaze. I like to put my bundt cakes directly into the freezer (on top of a hot pad) to lock the moisture in.
  9. TO MAKE THE GLAZE:
  10. Whisk together the 1½ cup powdered sugar and the 2 tbsp of lemon juice. If you don't have 2 tbsp and need a little more liquid, you can use a tsp or two of milk if needed.
  11. Invert the cake onto a cake stand or big plate. Drizzle the glaze over the bundt cake, allowing it to drip down the sides of the cake. Let glaze set before serving.
  12. Enjoy!
3.5.3251

 

My Personal Favorite Bundt Cakes

Best-Bundt-Carrot-Cake-Cream-Cheese-FrostingThe Best Bundt Carrot Cake with Cream Cheese FrostingA slice of Brazilian corn cake on a small white plate with a fork. On the left of the plate is another fork. In the background is a partial picture of a bundt pan and a small white plate with a piece of corn cake.Aline’s Brazilian Corn CakeBest-Ever-Banana-Bundt-Cake-RecipeBest Ever Banana Bundt Cake Recipe

pinterest collage of Lemon Zucchini bundt Cake with a lemon glaze

Bundt Cake, Cake, Desserts, Easter, Fourth of July, Holiday, Ingredients, Lemon, Main Categories, Recipes, Seasonal, Spring, Summer, Zucchini
Bundt Cake recipes, easy cake recipes, grated zucchini, lemon bundt cake, lemon cake, Lemon Glaze, Lemon Zucchini Bundt Cake, lemon zucchini cake, summer cake, Summer Dessert, zucchini bundt cake, zucchini cake, zucchini lemon bundt cake, zucchini lemon cake
10 Comments

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10 Comments

  1. Amy

    August 3, 2022 at 12:52 am

    Should you squeeze out the liquid from the zucchini before adding?

    reply to this comment
    • Maria

      August 3, 2022 at 12:11 pm

      Hi Amy, No, you can add it just as it is after grating.

      reply to this comment
      • Barbara

        September 9, 2023 at 4:37 pm

        How many calories are in this cake?

        reply to this comment
        • Maria

          September 12, 2023 at 7:35 am

          I am sorry but I don’t know that information. I think there are sites you can type the ingredients into that can give you that info.

          reply to this comment
  2. Marianne

    August 4, 2022 at 1:49 pm

    Absolutely delicious, I substituted butter and olive oil for the shortening, came out so wonderful. I also added a little zest to the glaze

    reply to this comment
    • Maria

      August 8, 2022 at 7:47 am

      Yay! I am so glad you liked it Marianne!

      reply to this comment
  3. Donna Feller

    July 23, 2023 at 9:10 am

    I made it for a party and it was almost gone by the end of the night. It was so delicious! I even had friends asking for the recipe. I would put bit extra lemon in the cake but I like a stronger lemon flavor.

    reply to this comment
    • Maria

      August 2, 2023 at 1:38 pm

      Awesome, I love hearing that Donna!

      reply to this comment
  4. Claire

    August 9, 2023 at 6:13 pm

    I haven’t made this yet but it sounds fabulous. Could it be made in a 9×13 inch pan instead of a bundt pan? Bundt pans are harder to refrigerate in our always packed fridge. Can’t wait to hear back. My lemons are standing by! Thank you!

    reply to this comment
  5. Claire

    August 9, 2023 at 6:16 pm

    Oh good grief. I just now noticed the FAQs and there was my answer already. Never mind me. Here I go!

    reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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