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Lemon Zucchini Bundt Cake

Lemon Zucchini Bundt Cake

This Lemon Zucchini Bundt Cake is a delightful combination of lemon and zucchini for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini patted dry
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Equipment

  • 10-cup bundt pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix sugar, oil, eggs, yogurt, lemon juice, zest, and vanilla extract.
  4. Add dry ingredients to wet mixture and stir until just combined.
  5. Fold in the grated zucchini until evenly distributed.
  6. Pour batter into bundt pan and smooth the top.
  7. Bake for 45–50 minutes or until a toothpick comes out clean.
  8. Cool in pan for 10–15 minutes before inverting onto a wire rack.
  9. Whisk powdered sugar and lemon juice to make glaze and drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 40gProtein: 4gFat: 15g

Notes

This cake can be customized with applesauce or nuts based on preference.

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