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.
Delicious 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
step-by-step pictures for how to make Lemon Zucchini Bundt Cake
Frequently 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.
chef’s tools:
Delicious Lemon Inspired recipes
- 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
- Preheat the oven to 325 degrees. Spray a bundt pan generously with cooking spray and set aside.
- 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.
- 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.
- Next, in a separate bowl, stir together the flour, salt, baking soda, and baking powder.
- Stir the flour mixture into the creamed mixture.
- Lastly, add the shredded zucchini, stir well, and then pour into the prepared pan.
- Bake at 325 degrees for 65 to 80 minutes or until a toothpick comes out clean from the center of the baked cake.
- 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.
- TO MAKE THE GLAZE:
- 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.
- 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.
- Enjoy!
My Personal Favorite Bundt Cakes
Should you squeeze out the liquid from the zucchini before adding?
Hi Amy, No, you can add it just as it is after grating.
Absolutely delicious, I substituted butter and olive oil for the shortening, came out so wonderful. I also added a little zest to the glaze
Yay! I am so glad you liked it Marianne!