Description

This lemon zucchini bundt cake is a fresh, moist, and elegant dessert that perfectly balances brightness and richness. Made with sour cream, fresh lemon juice, and finely grated zucchini, it delivers a soft, tender crumb that stays moist for days. Topped with a smooth, glossy lemon glaze, this cake captures the essence of summer in every slice.

Whether served at brunch, picnics, or as a light dessert after dinner, it’s a refreshing way to enjoy the season’s flavors. The combination of citrus and zucchini makes it beautifully moist and subtly sweet, while its golden finish gives it bakery-style charm without extra effort.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
½ cup vegetable oil
2 large eggs
½ cup sour cream
Zest of 1 lemon
¼ cup freshly squeezed lemon juice
1 ½ cups finely grated zucchini (excess moisture squeezed out)
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the sugar and oil until well combined. Add the eggs, one at a time, beating after each addition.
Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated zucchini gently with a spatula until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice to form a smooth glaze. Drizzle over the cooled cake.

Notes

Zucchini Prep: Grate finely and blot lightly with paper towels to remove excess moisture before adding to the batter.
Storage: Keep covered at room temperature for up to 3 days or refrigerate for longer freshness.
Enhancement Tip: Add a pinch of lemon zest to the glaze for an extra citrus kick.
Serving Idea: Pair with fresh berries or a dollop of whipped cream for an elegant presentation.
Make-Ahead Option: The flavor develops even more after resting overnight—perfect for planning ahead.