If you’re looking for a dessert that’s both deliciously indulgent and secretly packed with veggies, this Lemon Zucchini Bundt Cake is the ideal choice. This delightful treat brings together the refreshing brightness of lemon and the moisture of zucchini, creating a cake that is not only flavorful but incredibly moist and tender. Perfect for breakfast, afternoon snacking, or even as a centerpiece dessert for gatherings, this bundt cake is a wonderful way to use up that summer zucchini from your garden while surprising your taste buds with a burst of citrus flavor.
Imagine slicing into a gorgeous bundt cake, the brightness of lemon zest and juice mingling with the sweet richness of butter and sugar. The addition of finely grated zucchini not only adds a secret health kick but also contributes to a wonderfully moist crumb that will have your guests coming back for seconds. Plus, the lemon glaze drizzle on top provides that final touch of sweetness that enhances the overall experience.
Not only is this Lemon Zucchini Bundt Cake easy to make, but it is also a versatile recipe that can easily be adapted to your preferences or dietary needs. Whether you choose to prepare it using sour cream or Greek yogurt, it always turns out delectable. Let’s dive into why you’ll love making this cake!
Why You’ll Love This Lemon Zucchini Bundt Cake
- Fresh Flavors: The combination of lemon and zucchini provides a refreshing taste that is perfect for any occasion.
- Moist Texture: Grated zucchini ensures your cake remains deliciously moist, making each bite a pleasure.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
- Beautiful Presentation: The bundt shape and glaze make this cake an eye-catching centerpiece for parties.
- Flexible Recipe: Swap ingredients easily to cater to different tastes or dietary needs, such as using Greek yogurt instead of sour cream.
Preparation Phase & Tools to Use
Before you start baking your Lemon Zucchini Bundt Cake, it’s essential to prepare your kitchen and gather the necessary tools. First, ensure that your oven is preheated to 350°F (175°C) to allow the cake to rise perfectly. You’ll need a 10-12 cup bundt pan, which should be well-greased and floured to prevent any sticking once the cake is baked.
Gather the following tools for a smooth baking experience:
- Mixing bowls for combining ingredients.
- A whisk or an electric mixer for creaming butter and sugar.
- A spatula for folding in the ingredients without deflating the batter.
- A measuring cup and spoons to ensure accurate measurements.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups finely grated zucchini (not drained or squeezed)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Thin lemon slices
- Zucchini ribbons
- Fresh mint sprigs
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cake bakes evenly. Next, take your bundt pan and generously grease it using butter or cooking spray, followed by a light dusting of flour to help the cake release easily after baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand helps to ensure they are evenly distributed throughout the batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes. This process is essential, as it helps to aerate the butter and sugar, leading to a lighter texture in the finished cake.
Step 4: Add Eggs and Flavorings
Once your mixture is fluffy, add the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice, blending until combined. The acidity of the lemon juice will brighten the flavors significantly.
Step 5: Incorporate the Sour Cream and Zucchini
Add the sour cream to the batter and mix until smooth. Then, gently fold in the grated zucchini. It’s essential to fold at this stage, as mixing too vigorously can deflate the air bubbles created earlier, affecting the cake’s fluffiness.
Step 6: Combine Dry and Wet Ingredients
Gradually add your dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few floury streaks are okay as they will disappear during baking.
Step 7: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked through.
Step 8: Cool and Glaze
After baking, allow the cake to cool in the pan for about 15 minutes. This waiting period is vital to ensure the cake does not break apart when you invert it onto a wire rack. Once slightly cooled, carefully turn the bundt pan upside down to release the cake and let it cool completely.
Step 9: Prepare the Glaze
While the cake cools, whisk together the powdered sugar with 2 to 3 tablespoons of lemon juice until you reach a smooth finish that’s easy to drizzle. Pour this delightful glaze over the cooled bundt cake, letting it cascade down the sides.
Variations
- Protein: Substitute Greek yogurt for sour cream for a tangier flavor with added protein or use ricotta for a different texture.
- Vegetables: Feel free to mix in other vegetables, such as finely grated carrots or butternut squash for additional nutrition.
- Spices: Add cinnamon or nutmeg for a warm flavor profile that complements the brightness of the lemon.
Cooking Notes
- For best results, use fresh lemons for zest and juice to achieve maximum flavor.
- Do not peel or drain the zucchini; its moisture contributes to the cake’s perfect texture.
- Make sure to let the cake cool completely before glazing to prevent the icing from running off.
- Your bundt pan should be well-greased to ensure the cake comes out in one piece.
Serving Suggestions
- Serve slices of this delicious bundt cake with a dollop of whipped cream for a more indulgent treat.
- Pair it with a cup of tea or coffee for a delightful afternoon snack.
Tips
- Leftover cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- For prettier presentation, garnish with thin lemon slices and mint sprigs before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 4g
- Sodium: 210mg
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, storing it wrapped in plastic at room temperature until ready to serve.
What can I use instead of zucchini?
Grated carrots or applesauce can be great alternatives, though it may slightly alter the flavor and texture of the cake.
Is there a gluten-free option for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s binding requirements.
Can I freeze this bundt cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
The Lemon Zucchini Bundt Cake is not just a dessert; it’s an experience filled with balanced flavors and hidden nutrients. Its moist texture and bright glaze make each slice an appealing addition to any table. Whether you’re surprising your family with a new recipe or impressing friends at a gathering, this cake is sure to be a hit. Don’t hesitate to try out different variations or share your own twist by adding your favorite ingredients! Comment below with your feedback or any questions about the making of this delightful bundt cake.
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Delicious Lemon Zucchini Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
A delightful and moist bundt cake packed with refreshing lemon and hidden zucchini.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups finely grated zucchini (not drained or squeezed)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Thin lemon slices
- Zucchini ribbons
- Fresh mint sprigs
Instructions
- Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cake bakes evenly. Next, take your bundt pan and generously grease it using butter or cooking spray, followed by a light dusting of flour to help the cake release easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand helps to ensure they are evenly distributed throughout the batter.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes. This process is essential, as it helps to aerate the butter and sugar, leading to a lighter texture in the finished cake.
- Once your mixture is fluffy, add the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice, blending until combined. The acidity of the lemon juice will brighten the flavors significantly.
- Add the sour cream to the batter and mix until smooth. Then, gently fold in the grated zucchini. It’s essential to fold at this stage, as mixing too vigorously can deflate the air bubbles created earlier, affecting the cake’s fluffiness.
- Gradually add your dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few floury streaks are okay as they will disappear during baking.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked through.
- After baking, allow the cake to cool in the pan for about 15 minutes. This waiting period is vital to ensure the cake does not break apart when you invert it onto a wire rack. Once slightly cooled, carefully turn the bundt pan upside down to release the cake and let it cool completely.
- While the cake cools, whisk together the powdered sugar with 2 to 3 tablespoons of lemon juice until you reach a smooth finish that’s easy to drizzle. Pour this delightful glaze over the cooled bundt cake, letting it cascade down the sides.
Notes
Leftover cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For prettier presentation, garnish with thin lemon slices and mint sprigs before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 210 mg
- Protein: 4 g