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Lemon Zucchini Bundt Cake

Lemon Zucchini Bundt Cake
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If you’re on the lookout for a delightful dessert to brighten your summer gatherings, this Lemon Zucchini Bundt Cake is a must-try! Bursting with refreshing lemon flavor and the moistness of garden-fresh zucchini, this cake is perfect for any occasion—be it brunch, celebrations, or a cozy afternoon treat. Easy to make and visually stunning, it will quickly become a staple in your home. Serve it plain or elevate it with a citrusy glaze for that extra zing. Each slice promises a tender crumb and vibrant taste that will leave everyone asking for seconds!

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or plain Greek yogurt
  • 1 cup shredded zucchini (lightly patted dry)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
  4. Alternately add the dry mixture and buttermilk (or yogurt) into the creamed mixture until just combined.
  5. Fold in shredded zucchini gently.
  6. Pour batter into the bundt pan and bake for about 45–55 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for 10–15 minutes before transferring it to a wire rack.
  8. For glaze, combine powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

Nutrition

Find it online: https://besthotrecipes.com/lemon-zucchini-bundt-cake/