Baking season is here, and I couldn’t be more excited to share a recipe that feels like sunshine in cake form! This Zucchini Bundt Cake with Lemon Glaze is a delightful blend of fresh, citrusy brightness and the cozy warmth of spices. Plus, it’s a sneaky way to use up those zucchinis sitting on your counter.
I promise you, this cake is anything but boring! Moist, fragrant, and topped with a zingy lemon glaze, it’s a showstopper for any occasion. Let’s dive in!
Reasons to Love This Recipe
- Perfect Texture: The shredded zucchini keeps this bundt cake moist and tender without making it dense.
- Balanced Flavor: A hint of warm spices like cinnamon and nutmeg pairs beautifully with the fresh zing of lemon.
- Eye-Catching Presentation: Decorate with zucchini ribbons and mint leaves to wow your guests.
- Simple Ingredients: Pantry staples plus fresh zucchini and lemon make this a budget-friendly delight.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- Zest of 1 lemon
- 2 cups (240g) shredded zucchini (about 2 medium zucchinis)
- ½ cup (120ml) buttermilk
For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Zest of ½ lemon
Optional Decorations:
- Thin zucchini ribbons or shavings
- Fresh mint leaves
Tools You’ll Need
- 10-cup bundt pan
- Medium and large mixing bowls
- Whisk and spatula
- Box grater or food processor (to shred zucchini)
- Cooling rack
Step-by-Step Instructions
1️⃣ Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use baking spray to ensure an easy release.
2️⃣ Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3️⃣ Combine the Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs, one at a time. Add the vanilla extract and lemon zest.
4️⃣ Add Zucchini and Dry Ingredients
Gently fold in the shredded zucchini. Alternate adding the dry ingredients and buttermilk in three parts, starting and ending with the dry ingredients. Mix until just combined—overmixing can make the cake dense!
5️⃣ Bake the Cake
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula and bake for 45–50 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
6️⃣ Cool the Cake
Let the cake cool in the pan for 15 minutes. Then, carefully turn it onto a wire rack to cool completely.
7️⃣ Prepare the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust with more juice or sugar to reach your desired consistency.
8️⃣ Glaze and Decorate
Drizzle the glaze generously over the cooled cake. Garnish with zucchini ribbons and mint leaves for an elegant finish.
Serving Suggestions
This cake is versatile enough to serve at brunch, afternoon tea, or dessert! Pair it with:
- Fresh berries for a pop of color.
- A dollop of whipped cream.
- A cup of hot chamomile tea or iced lemonade.
Tips for Success
- Grate Smart: Use the finer side of the grater for zucchini to blend seamlessly into the batter. No need to peel—zucchini skin adds nutrients and color.
- Don’t Skip Cooling: Allow the cake to cool completely before glazing; otherwise, the glaze might melt and slide off.
- Zest First: Always zest your lemon before juicing—it’s much easier!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week, tightly covered.
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.
❓ FAQs
Can I use another type of flour?
Yes! Try whole wheat pastry flour for a nuttier flavor or gluten-free all-purpose flour for a gluten-free option.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix ½ cup milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes.
Can I skip the glaze?
The glaze adds a burst of lemon flavor, but the cake is delicious even without it. A dusting of powdered sugar works as a lighter alternative.
Wrapping Up
This Zucchini Bundt Cake with Lemon Glaze is proof that baking with vegetables can be delicious and elegant. Whether you’re entertaining or simply treating yourself, this cake checks all the boxes: moist, flavorful, and visually stunning.
If you try this recipe, don’t forget to leave a review below and share your creations on Pinterest! I’d love to see your take on this lemony delight.
Looking for more delicious cake recipes? Try these:
Let’s get baking! 🍋
