This lemon zucchini cake is exceptionally moist and bright with lemon flavor. Baked in a bundt pan and finished with a sweet lemon glaze, it’s an effortless way to use garden zucchini and make a crowd-pleasing dessert.
If you enjoy lemon desserts, this lemon zucchini bundt cake will quickly become a favorite. The crumb is tender and slightly dense, giving slices that cling to your fork while still being soft. The lemon flavor is bright and aromatic without becoming sharp, and a drizzle of simple lemon glaze enhances the citrus notes and adds a sweet finish.
The cake stays moist thanks to a combination of vegetable oil, eggs, sour cream and grated zucchini. Oil keeps the cake tender and helps it remain soft for days, and the grated zucchini melts into the batter during baking so you won’t taste zucchini, only a few flecks of green from the skin to hint at its presence. The result is a consistently moist crumb that pairs beautifully with a clean lemon glaze.
Making Lemon Zucchini Cake
This bundt cake is simple to prepare and forgiving to bake. Follow these steps for a reliable, lemony cake with a tender texture.
- Prep. Preheat the oven to 350°F (180°C). Grease a 12-cup non-stick bundt pan thoroughly with non-stick spray or brush with cake pan release so the cake releases cleanly after baking.
- Grate the zucchini. Use a box grater to grate the zucchini—no need to peel. Trim the ends, grate, and lightly blot with a paper towel to absorb any excess surface moisture. You do not need to squeeze it completely dry; just remove obvious pools of liquid.
- Whisk the dry ingredients. In a large bowl whisk together all-purpose flour, baking powder, baking soda, and salt for about 30 seconds to evenly distribute the leavening agents.
- Infuse the sugar with lemon zest. Combine granulated sugar and lemon zest in a large mixing bowl. Rub the zest into the sugar with your fingertips until the sugar feels slightly damp—this releases the oils and deepens the lemon flavor in the batter.
- Combine wet ingredients. Whisk vegetable oil and sour cream into the lemon-scented sugar until smooth. Add the eggs one at a time, then whisk in the freshly squeezed lemon juice and vanilla extract until incorporated and lump-free.
- Combine wet and dry. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a rubber spatula until just combined—avoid overmixing to keep the cake tender. If needed, briefly whisk to smooth a few remaining lumps.
- Fold in the zucchini. Gently fold the grated zucchini into the batter until evenly distributed.
- Bake. Spoon the batter into the prepared bundt pan and bake in the center of the oven for 50–60 minutes. The cake is done when it begins to pull away from the pan sides, a toothpick inserted in the center comes out clean or with a few moist crumbs, and the top feels slightly springy to the touch. If unsure, bake a few extra minutes—this recipe rarely dries out.
- Cool and remove. Cool the cake in the pan for about 25 minutes, then carefully invert it onto a cooling rack or serving plate. If it resists, tap the pan gently to help release the cake.
Lemon Glaze
A quick lemon glaze brightens the finished cake. Whisk 1½ tablespoons freshly squeezed lemon juice with 1½ cups powdered sugar until smooth. Adjust the powdered sugar to reach a glaze that is opaque but still pourable. Transfer the cooled cake to its serving plate and drizzle the glaze over the top, letting it drip down the sides for a pretty finish.
Alternative Pan Sizes
If you don’t have a bundt pan, you can use other pans with slight adjustments:
- 9×13 inch pan: Fill the pan about two-thirds to three-quarters full. You may have leftover batter depending on pan depth. Bake for 45–55 minutes or until a toothpick comes out clean. For a 9×13, consider finishing with a lemon cream cheese frosting instead of the simple glaze.
- Loaf pans: Divide the batter evenly between two 8×4-inch loaf pans. Line the bottoms with parchment and grease the sides. Bake for 50–60 minutes in the preheated oven; both loaves can bake at the same time.
Storage and Freezing
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The cake freezes well without the glaze: wrap the cooled cake tightly in plastic wrap, then in foil or an airtight container. Freeze for up to 2 months. Thaw in the refrigerator, then bring to room temperature before adding the glaze to avoid a gummy texture.
A Note from the Baker
Why you’ll love this cake
This lemon zucchini cake combines a bright citrus profile with a tender, moist crumb—no frosting skills required. It’s perfect for casual gatherings, afternoon tea or a relaxed dessert after a barbecue. Leftovers are delightful with morning coffee, and the cake keeps well refrigerated for a few days.
Equipment & Ingredients Summary
Equipment: 12-cup bundt pan (or 9×13 pan or two 8×4 loaf pans as alternatives).
Key ingredients: grated zucchini, all-purpose flour, baking soda, baking powder, salt, granulated sugar, lemon zest, vegetable oil, sour cream (or plain Greek yogurt), fresh lemon juice, vanilla, eggs, and powdered sugar for the glaze.
Notes: If your zucchini releases a lot of liquid when grated, blot it gently with paper towels. Use room-temperature eggs and sour cream for best results. Zest lemons before juicing to capture the full citrus aroma. Nutrition figures and serving sizes are estimates and will vary based on how the cake is sliced.