Super Moist Lemon Zucchini Bundt Cake
This super moist lemon zucchini cake is the perfect light, summer-y treat. It’s the perfect way to use your freshly harvested zucchini! And the light lemon flavor with a tangy glaze can’t be beat!
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Why You’ll Love This Cake
This delicious lemon zucchini cake made with fresh milled flour is soft and moist, with a bright lemon cake on the inside and a tangy sweet glaze on the outside! It’s the perfect, light lemon dessert, and the best way to use your freshly harvested zucchini!
Before You Begin
Before you begin, it is important to shred and drain your zucchini. Shred your zucchini in a food processor or on a grater on the finest setting. Then place your shredded zucchini in a fine mesh strainer or a cheese cloth and give it a squeeze to get rid of excess liquid.
Straining the zucchini is important because the extra water from the zucchini will thin out the cake batter and it will not rise.
Super Moist Lemon Zucchini Bundt Cake
Course: DessertDifficulty: Easy14
servings15
minutes45
minutesThis super moist lemon zucchini cake is the perfect light, summer-y treat. It’s the perfect way to use your freshly harvested zucchini! And the light lemon flavor with a tangy glaze can’t be beat!
Before You Begin
– Before you begin, shred your zucchini on a grater or in a food processor on the finest setting. Place the shredded zucchini in a cheese cloth or fine mesh strainer and squeeze out the excess liquid.
Other Ways to Use This Recipe
– Quick bread
– Muffins
– Layer cake
Other Dessert Recipes
– Creamy Homemade Vanilla Custard
– Buttermilk Chocolate Cake
– Lemon Scones
Ingredients
325 g soft white wheat (BEFORE milling)
1 cup soft butter (2 sticks)
2 cup sugar
3 eggs
1 1/2 tsp baking soda
1 tsp vanilla
Zest from 2 lemons
Juice from 1 lemon
1 cup zucchini (shredded & strained)
1/2 cup milk
- Lemon Glaze
1 cup powdered sugar
Juice from 1 lemon
Directions
- First, preheat your oven to 350 F and prepare your Bundt pan by greasing the inside completely with soft butter.
- In a mixer, cream together the soft butter and sugar until smooth and creamy.
- Next, add the eggs and milk and continue to cream.
- Measure out the soft white wheat and mill the flour.
- In a separate bowl, mix the flour and baking soda. Slowly add the dry ingredients to the wet ingredients and mix slowly until well-combined.
- Add the lemon juice, lemon zest, and shredded zucchini to the batter. Mix until all of the ingredients are incorporated. Do not over mix.
- Pour the ingredients into your Bundt pan and smooth out the top.
- Bake the cake for 45 minutes or until a toothpick comes out clean.
- Lemon Glaze
- While the cake is cooling, whisk together powdered sugar and the juice from 1 lemon. Use a whisk to make the glaze smooth and creamy.
- Drizzle the along the top of the cooled cake and let it drip down the sides.
- Cut and enjoy!
Notes
- Replace the fresh milled flour with 2.5 cups of all purpose flour.
Ingredients
- Soft white wheat
- Butter
- Sugar
- Eggs
- Baking soda
- Vanilla
- Lemons
- Zucchini
- Milk
Equipment
How to Make Lemon Zucchini Cake
- First, preheat your oven to 350 F and prepare your Bundt pan by greasing the inside completely with soft butter.
- With a mixer, cream together the soft butter and sugar until smooth and creamy. Then, add the eggs and milk and continue to cream.
- Then, measure out your soft white wheat and mill the flour. In a separate bowl, mix the flour and baking soda. Slowly add the dry ingredients to the wet ingredients and mix slowly until well-combined.
- Add the lemon juice, lemon zest, and shredded zucchini to the batter. Mix until all of the ingredients are incorporated. Do not over mix. Mix just enough to make sure it is all incorporated.
- Pour the ingredients into your Bundt pan and smooth out the top. Bake the cake for 45 minutes or until a toothpick comes out clean.
- While the cake is cooling, whisk together powdered sugar and the juice from 1 lemon. Use a whisk to make the glaze smooth and creamy. Drizzle the along the top of the cooled cake and let it drip down the sides.
- Cut and enjoy!
Storage
Store the cake in an airtight container at room temperature for up to a week. To freeze this cake, put it in an airtight container and put it in the freezer. Freeze for up to 3 months.
FAQ
Do I need to peel the zucchini first? No, you can shred the zucchini with the skin still intact.
Can I make this cake without a Bundt pan? Yes, you can use this batter to bake as muffins, cupcakes, quick bread, or whatever pan you have. Just adjust the bake time depending on how big the pans are.
Can I add nuts or poppy seeds? Yes! You could add any nuts, poppy seeds, or other fruit (fresh or dry) that you would like!
This delicious lemon zucchini cake is bright and flavorful, the perfect way to celebrate your garden harvest this summer!
This was amazing! I used granulated honey instead of sugar and didn’t even bother with the glaze. Delicious! Thank you so much for posting!
I am so glad you enjoyed it!