Description
A moist and flavorful lemon zucchini bundt cake, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, oil, eggs, yogurt, lemon juice, zest, and vanilla extract.
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour batter into bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes before inverting onto a wire rack.
- Whisk powdered sugar and lemon juice to make glaze and drizzle over cooled cake.
Notes
- Make sure to pat the grated zucchini dry to avoid excess moisture in the cake.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg