Name: Lemon Zucchini Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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)

This Lemon Zucchini Bundt Cake is the perfect combination of summer brightness and garden-fresh goodness. With a tender, moist crumb from shredded zucchini and a zingy lemon glaze dripping into every crevice of the bundt shape, this cake is as stunning as it is delicious. It’s ideal for brunches, spring and summer gatherings, or just a cozy afternoon treat with tea.

The beauty of this cake lies in its balance. The zucchini adds moisture without overpowering the flavor, while the lemon zest and juice bring a fresh tang that cuts through the sweetness. Topped with thin lemon slices, ribbons of zucchini, and a dusting of powdered sugar or glaze, it becomes an edible centerpiece that turns heads before the first bite.

Why You’ll Love This Lemon Zucchini Bundt Cake

Super Moist: Thanks to the zucchini, each slice is soft and rich without needing tons of butter or oil.
Bright & Fresh: Lemon zest and juice make this cake feel light and summery.
Easy Yet Impressive: Bundt pans give the cake an elegant shape without any fancy decorating required.
Great Use for Garden Zucchini: A delicious way to use up seasonal produce in a sweet treat.
Perfect for All Occasions: Whether it’s a weekend brunch, Easter, Mother’s Day, or a potluck, it fits beautifully.

Preparation Phase & Tools to Use

To make the perfect Lemon Zucchini Bundt Cake, here are the essential tools you’ll need and why they matter:

Box Grater or Food Processor: For grating the zucchini. It should be fine enough to melt into the batter without clumping.
Bundt Pan: This is a must for the classic ring shape and beautiful ridges that hold glaze beautifully.
Stand Mixer or Hand Mixer: Creaming the butter and sugar properly ensures the cake is fluffy.
Citrus Zester: To get those bright lemon oils in the zest without the bitterness of the pith.
Mixing Bowls: You’ll need a couple of different sizes for dry and wet ingredients.
Sieve or Cheesecloth (optional): To remove excess moisture from the zucchini if it feels too watery.

Ingredients for the Lemon Zucchini Bundt Cake

Zucchini: The moisture master of this recipe. Shredded zucchini melts into the batter, adding incredible softness and a subtle earthy flavor.
Lemon Zest & Juice: These brighten every bite with a refreshing citrus zing and balance the sweetness beautifully.
All-Purpose Flour: Provides structure to the cake without being too heavy.
Baking Powder & Baking Soda: Essential leavening agents that help the cake rise light and fluffy.
Salt: Just a pinch to enhance all the flavors.
Granulated Sugar: Adds sweetness and helps achieve a tender crumb.
Unsalted Butter: For richness and flavor. Creaming it with sugar creates the perfect base.
Eggs: Provide structure and bind the ingredients together.
Vanilla Extract: Adds depth and warmth to the cake’s overall profile.
Buttermilk or Greek Yogurt: Adds tang and tenderness, keeping the cake moist for days.
Powdered Sugar (for glaze): Mixed with lemon juice, it creates the luscious glaze that soaks into every curve of the bundt.

How To Make the Lemon Zucchini Bundt Cake

Step 1: Prepare the Zucchini

Grate the zucchini using a box grater. If it’s especially wet, pat it gently with paper towels or squeeze lightly in a clean cloth to remove excess moisture. Set aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.

Step 3: Cream the Butter and Sugar

In another bowl, use a hand mixer or stand mixer to cream the butter and sugar until pale and fluffy. This step adds air to the batter for a light texture.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice. This builds up the flavor and keeps everything smooth.

Step 5: Alternate Wet and Dry Ingredients

On low speed, add the flour mixture in three parts, alternating with buttermilk or Greek yogurt. Begin and end with the dry ingredients. Mix just until combined.

Step 6: Fold in the Zucchini

Using a spatula, gently fold in the shredded zucchini. Be careful not to overmix.

Step 7: Bake

Pour the batter into a well-greased and floured bundt pan. Smooth the top and tap the pan gently on the counter to remove air bubbles. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted comes out clean.

Step 8: Cool and Glaze

Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack. Once fully cooled, drizzle with a glaze made from powdered sugar and lemon juice. Garnish with extra lemon zest, thin lemon slices, or even zucchini ribbons for flair.

How to Serve and Store Lemon Zucchini Bundt Cake

Serving Suggestions

This cake shines at room temperature with a fresh glaze drizzled just before serving. It pairs beautifully with a cup of hot tea, iced coffee, or a glass of lemonade. For an extra indulgent twist, serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream.

If you’re entertaining, garnish the top with delicate lemon slices, fresh mint, and even some thin zucchini curls for a gorgeous presentation that highlights its summery vibe.

Storing Tips

To keep your Lemon Zucchini Bundt Cake fresh:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days; allow to come to room temperature before serving.
Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Avoid glazing the cake before freezing; instead, add the glaze after thawing for best texture and flavor.

Frequently Asked Questions

How do I keep my bundt cake from sticking to the pan?

Use a high-quality nonstick bundt pan and generously grease and flour every crevice. You can also use a baking spray with flour included for even better results.

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works just as well and offers the same moisture and texture. Just be sure to grate and treat it the same way.

What if I don’t have buttermilk?

You can substitute with plain Greek yogurt or make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day ahead and store it unglazed. Add the glaze just before serving for the freshest presentation.

Do I need to peel the zucchini?

Nope! The peel is thin, edible, and adds lovely specks of green throughout the cake. Just wash the zucchini well before grating.

Can I make this into muffins or mini bundts?

Yes, you can! Just adjust the baking time to about 18-22 minutes for muffins, or 25-30 minutes for mini bundt cakes. Keep an eye on them and test for doneness with a toothpick.

Want More Cake Ideas with a Twist?

If you enjoyed this Lemon Zucchini Bundt Cake, you’re going to love these other creative and flavor-packed cakes from the Kitchen by Kate collection:

Try this ultra-moist Amish Applesauce Cake for a cozy, spiced dessert.
Explore the rich and gooey layers of our Pecan Pie Lasagna Recipe — a sweet tooth’s dream.
Indulge in the citrusy creaminess of Homemade Lemon Cheesecake Ice Cream for a frozen lemon treat.
Craving chocolate? Don’t miss the show-stopping Brownie Refrigerator Cake that requires no baking at all.
Looking for a fruity twist? The Raspberry Zinger Poke Cake is tangy, moist, and delightfully retro.

These recipes continue the trend of classic favorites with a fun and flavorful twist. Perfect for bakers who love experimenting!