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 citrus flavor and a tangy cream cheese glaze. Perfect for any occasion, this cake combines simple ingredients for a comforting and delicious treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (300g) granulated sugar
  • ⅔ cup (160ml) vegetable oil (canola or sunflower)
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
  • For the cream cheese glaze:
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • ½ tsp vanilla extract
  • 1–2 tbsp (15-30ml) milk

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Grease your 10-inch Bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. Grate 2 medium zucchinis finely (about 2 cups). Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, combine the granulated sugar and vegetable oil. Stir or beat until well mixed.
  5. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the drained zucchini shreds until evenly distributed.
  8. Spread the batter evenly in the prepared Bundt pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will pull slightly away from the pan when done.
  10. Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  11. To make the cream cheese glaze, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Add milk as needed to reach a pourable consistency.
  12. Once the cake is fully cooled, drizzle the cream cheese glaze over the top, letting it cascade down the sides.

Notes

Squeeze out excess moisture from zucchini to avoid sogginess. Zest lemons before juicing for best flavor. Fold batter gently to keep cake tender. If glaze is too runny, chill for 10 minutes before drizzling. Tent cake with foil after 40 minutes if edges brown too fast. Can substitute gluten-free flour 1:1 for gluten-free version. Use coconut cream cheese and vegan butter for dairy-free glaze.

Nutrition

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

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