Lemon Zucchini Bundt Cake

Introduction

Bright, citrusy, and incredibly moist, Lemon Zucchini Bundt Cake is the kind of dessert that feels both comforting and fresh at the same time. Each slice delivers a tender crumb, vibrant lemon aroma, and a subtle richness from finely grated zucchini that melts right into the batter. This cake stands out because it balances sweetness with tang while staying light, never heavy. Whether you bake it for brunch, dessert, or gifting, Lemon Zucchini Bundt Cake always impresses. You’ll learn how to achieve perfect texture, bold lemon flavor, and a flawless Bundt finish.

Why You’ll Love This Recipe

This Lemon Zucchini Bundt Cake checks all the right boxes for home bakers. First, the texture is unbeatable. Zucchini keeps the cake ultra-moist while lemon zest adds brightness without overpowering sweetness. The crumb stays soft for days, making it ideal for make-ahead baking. Second, the flavor profile feels elegant yet approachable. Fresh lemon juice, fragrant zest, and a light glaze create contrast between tangy and sweet in every bite. Third, the recipe is straightforward. No fancy techniques or equipment required, just simple mixing and baking. Finally, this cake looks stunning straight from the pan. The Bundt shape gives you bakery-style presentation with minimal effort, perfect for gatherings, holidays, or everyday treats.

Ingredients

To make this Lemon Zucchini Bundt Cake, you’ll need simple pantry staples paired with fresh produce. Use 3 cups (360 g) all-purpose flour for structure and 2 teaspoons baking powder plus ½ teaspoon baking soda for lift. Granulated sugar, 1¾ cups (350 g), balances sweetness and moisture. Three large eggs, at room temperature, ensure a smooth batter. You’ll need ¾ cup (180 ml) vegetable oil for richness and tenderness. Fresh lemon zest from 2 lemons and ⅓ cup (80 ml) lemon juice bring bold citrus flavor. Grated zucchini, 2 cups (about 300 g), adds moisture without taste. Finish with ½ cup (120 ml) milk, 1 teaspoon vanilla extract, and ½ teaspoon salt.

Pro Tips

Start by preparing your zucchini correctly. Grate it finely and squeeze out excess moisture using a clean kitchen towel. This step prevents a soggy crumb while keeping the cake tender. Next, don’t overmix the batter. Stir just until the flour disappears to maintain a soft, delicate texture. Overmixing develops gluten and makes the cake dense. Finally, prep your Bundt pan thoroughly. Grease every crevice with butter or nonstick spray, then dust lightly with flour. This ensures your Lemon Zucchini Bundt Cake releases cleanly, preserving its beautiful shape and professional finish.

Instructions

Step 1
Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan and lightly flour it, tapping out excess.

Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside so the leavening distributes evenly.

Step 3
In a large mixing bowl, beat sugar and eggs until pale and slightly thick. Add vegetable oil slowly while mixing to create a smooth, glossy base.

Step 4
Stir in lemon zest, lemon juice, vanilla extract, and milk. The mixture should smell bright and citrusy at this stage.

Step 5
Fold in the dry ingredients gently, mixing just until combined. Avoid overworking the batter.

Step 6
Add the grated zucchini and fold carefully until evenly distributed. The batter will look thick but pourable.

Step 7
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan lightly to release air bubbles.

Step 8
Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean. The top should spring back when lightly pressed.

Step 9
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing or serving.

Variations

You can easily adapt Lemon Zucchini Bundt Cake to suit different tastes. For a healthier twist, replace half the flour with whole wheat pastry flour for added fiber without heaviness. To make a dairy-free lemon zucchini cake, use almond milk or oat milk instead of regular milk. For extra indulgence, add ¾ cup white chocolate chips or chopped walnuts to the batter. If you prefer a stronger citrus punch, drizzle a lemon glaze made with powdered sugar and lemon juice over the cooled cake. Each variation keeps the moist zucchini bundt cake texture intact while offering new flavor dimensions.

Storage and Serving

Store Lemon Zucchini Bundt Cake at room temperature in an airtight container for up to three days. For longer storage, refrigerate it for up to one week, letting slices come to room temperature before serving. You can also freeze individual slices tightly wrapped for up to three months. Serve this cake plain with coffee or tea, dusted with powdered sugar for a simple finish, or topped with lemon glaze for a bakery-style touch. It also pairs beautifully with fresh berries or a dollop of lightly sweetened whipped cream.

FAQs

Can I taste the zucchini in this cake?
No, zucchini blends seamlessly into the batter and adds moisture without vegetable flavor.

Do I need to peel the zucchini?
No peeling needed. The skin is tender and disappears during baking.

Why did my cake stick to the pan?
Insufficient greasing or flouring usually causes sticking. Be generous, especially with Bundt pans.

Can I make this cake ahead of time?
Yes, the flavor improves after a day, making it perfect for advance baking.

Can I use butter instead of oil?
Oil keeps the cake moist longer, but melted butter can work with a slightly denser crumb.

Conclusion

This Lemon Zucchini Bundt Cake is comfort food at its finest — moist, citrusy, and beautifully balanced with just the right sweetness. It’s the kind of dish that brightens brunch tables, elevates afternoon coffee, and makes everyday moments feel special.