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.
- 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
- 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.
My Personal Favorite Bundt Cakes