Easy Lemon Zucchini Cake
A soft and moist Lemon Zucchini Cake bursting with fresh lemon flavor and topped with a simple citrus glaze. Grated zucchini keeps every slice tender, while bright lemon zest adds a refreshing finish. This easy homemade cake is perfect for summer gatherings, brunch, or an everyday dessert.
Ingredients
For the Lemon Zucchini Cake
- 2 cups grated zucchini about 200g, 2 small zucchini or 1 large
- 3 cups all-purpose flour 375g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar 350g
- 3 tablespoons fresh lemon zest
- 1 cup vegetable oil 240ml or canola oil
- ⅓ cup sour cream 80ml
- ¼ cup fresh lemon juice 60ml
- 2 teaspoons vanilla extract
- 3 large eggs
For the Lemon Glaze
- 1½ tablespoons fresh lemon juice
- 1½ –2 cups powdered sugar 165–220g
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-cup Bundt pan, including the center tube.
- Grate the zucchini and set it aside without squeezing out the moisture.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, rub the sugar and lemon zest together for about 1 minute, then whisk in the oil, sour cream, lemon juice, vanilla extract, and eggs until smooth.
- Fold the dry ingredients into the wet ingredients just until combined, then gently fold in the grated zucchini.
- Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then invert it onto a wire rack and let it cool completely.
- Whisk together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.
Notes
For the best flavor, use fresh lemon juice and freshly grated lemon zest instead of bottled juice. Leave the moisture in the grated zucchini, as it helps create a soft, tender crumb. Measure the flour by spooning it into the measuring cup and leveling it with a knife to prevent a dense cake. Store the glazed Lemon Zucchini Cake covered at room temperature for up to 4 days or refrigerate it for up to 1 week if your kitchen is warm. If you'd like to make it ahead, freeze the unglazed cake for up to 3 months, thaw it overnight at room temperature, and add the fresh lemon glaze just before serving for the best texture and flavor.