Print

Moist Lemon Zucchini Bundt Cake Recipe with Easy Cream Cheese Glaze

moist lemon zucchini bundt cake - featured image
Print Recipe

A moist and tender lemon zucchini bundt cake with a bright lemon flavor and a smooth cream cheese glaze. Perfect for gatherings and a delightful way to enjoy zucchini in dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 1 teaspoon ground cinnamon (optional)
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (6 fl oz / 180ml) vegetable oil or light olive oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 240g) grated zucchini, squeezed gently to remove excess moisture
  • ¼ cup (2 fl oz / 60ml) fresh lemon juice (about 1–2 lemons)
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or baking spray and lightly dust with flour to prevent sticking.
  2. Grate the zucchini using a box grater. Place the shreds in a clean kitchen towel or cheesecloth and gently squeeze to remove excess moisture, keeping some moisture for tenderness.
  3. In a large bowl, sift together the flour, baking powder, baking soda, salt, lemon zest, and cinnamon (if using). Set aside.
  4. In another large bowl, combine sugar and vegetable oil. Beat in eggs one at a time until fully incorporated. Stir in vanilla extract and fresh lemon juice.
  5. Slowly add dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini evenly without breaking the batter’s structure.
  7. Pour batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Tent with foil if browning too fast.
  9. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely before glazing.
  10. Prepare the cream cheese glaze by beating cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and pourable.
  11. Once the cake is fully cool, drizzle the glaze over the top, letting it cascade naturally down the sides.
  12. Serve at room temperature and enjoy.

Notes

Do not overmix the batter to keep the crumb tender. Use room temperature ingredients for better texture. Squeeze zucchini to remove excess moisture but keep some for moistness. Let cake cool fully before glazing to prevent glaze from melting. Check doneness starting at 50 minutes. Use fresh lemons for best flavor. If cake browns too fast, reduce oven temperature by 10-15 degrees.

Nutrition

Keywords: lemon zucchini cake, bundt cake, cream cheese glaze, zucchini dessert, moist cake, lemon dessert, easy cake recipe

Find it online: https://shimmersnack.com/moist-lemon-zucchini-bundt-cake-recipe-with-easy-cream-cheese-glaze/