Print

Moist Lemon Glazed Zucchini Bundt Cake with Cream Cheese Frosting

lemon glazed zucchini bundt cake - featured image
Print Recipe

A moist and tender zucchini bundt cake with bright lemon glaze and tangy cream cheese frosting, perfect for a fresh and indulgent homemade dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or mild-flavored oil (canola preferred)
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 2 cups (about 2 medium) zucchini, shredded and gently squeezed dry
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or non-stick spray and lightly dust with flour.
  2. Shred 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. In another large bowl, beat together 1 cup granulated sugar, ½ cup brown sugar, and 1 cup vegetable oil until combined. Add 3 large eggs one at a time, beating well after each addition.
  5. Stir in 1 teaspoon vanilla extract, lemon zest, and ¼ cup fresh lemon juice.
  6. Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  7. Using a rubber spatula, gently fold the shredded zucchini into the batter until evenly distributed.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 45 minutes.
  10. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. While cake cools, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth and pourable to make the lemon glaze.
  12. Drizzle warm lemon glaze over the cooled cake, letting it drip down the sides.
  13. Beat 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth.
  14. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract, mixing until fluffy.
  15. Add 1-2 tablespoons fresh lemon juice to frosting and mix until combined.
  16. Spread or pipe cream cheese frosting over the glazed cake. Serve immediately or refrigerate until ready.

Notes

Squeeze excess moisture from shredded zucchini to prevent soggy cake. Use fresh lemon zest and juice for best flavor. Drizzle lemon glaze while warm for better absorption. Chill frosting if too soft before spreading. Baking times may vary with pan type; start checking at 45 minutes.

Nutrition

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

Find it online: https://blingbite.com/moist-lemon-glazed-zucchini-bundt-cake-recipe-easy-homemade-dessert/