Description
This Lemon Zucchini Bundt Cake is sunshine in dessert form. Moist, bright, and bakery-worthy, it disappears fast once sliced.
Ingredients
-
3 cups all-purpose flour
-
2 teaspoons baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1¾ cups granulated sugar
-
3 large eggs
-
¾ cup vegetable oil
-
Zest of 2 lemons
-
â…“ cup fresh lemon juice
-
½ cup milk
-
1 teaspoon vanilla extract
-
2 cups finely grated zucchini
Instructions
-
Preheat oven to 350°F and grease and flour a Bundt pan thoroughly.
-
Whisk flour, baking powder, baking soda, and salt in a bowl.
-
Beat sugar and eggs until light, then mix in oil slowly.
-
Add lemon zest, lemon juice, vanilla, and milk, mixing until smooth.
-
Fold in dry ingredients gently until just combined.
-
Stir in grated zucchini evenly.
-
Pour batter into pan and smooth the top.
-
Bake 45 to 55 minutes until a toothpick comes out clean.
-
Cool briefly, invert, and let cool completely before serving.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Baking
- Cuisine: American