Glazed Lemon Zucchini Bundt Cake

Belle Jaeger
by Belle Jaeger
10 Servings
1 hr 20 min

What better use of a favorite summer veggie than whipping up this glazed lemon zucchini bundt cake.YES. It’s wicked good and I must warn you… you might want to eat the whole thing!It’s moist, lemony, tasty, perfect for a summer dessert and it has one of my favorite spices… cardamom!

If you happen to have an abundance of zucchini, I suggest that you shred and freeze it. You can then enjoy it throughout the next few months vs using it up immediately. 

This recipe (adapted from a beautiful plate), is perfect for using your frozen zucchini!

However, I used fresh- grated zucchini. You can’t ever go wrong with fresh ingredients!

A great tip that I’d like to mention: when you shred the zucchini, be sure to squeeze out as much moisture as you can before adding it to this recipe and other bread recipes. You’ll have better results in the texture and density. Try this--it's amazing!

I even made mini versions!

Glazed Lemon Zucchini Bundt Cake
Recipe details
  • 10  Servings
  • Prep time: 25 Minutes Cook time: 55 Minutes Total time: 1 hr 20 min
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  • 2 1/2 c granulated sugar
  • 1 c unsalted butter softened
  • 2 T grated lemon zest
  • 1/4 c fresh lemon juice
  • 6 large eggs
  • 2 1/2 c all-purpose flour
  • 1 1/2 t ground cardamom
  • 1 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1 c cream cheese or ricotta
  • 1 c coarsely grated zucchini

Preheat oven to 325° degrees Fahrenheit. Grease and lightly flour a bundt pan; chill in the fridge. Grate the zucchini and squeeze out any access moisture. Set aside.In a stand mixer bowl, combine the sugar and lemon zest and combine. Add the softened butter, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add 1/4 cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.Whisk together the flour, ground cardamom, salt, baking soda, and baking powder in a medium bowl. Add the flour in three additions alternately with two additions of the cream cheese or ricotta, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the grated zucchini. Pour the batter into the prepared bundt cake pan. Bake 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack. Transfer cake to a plate, and cool completely.
LEMON GLAZE: Whisk together 3/4 cup powdered sugar, 2 T lemon juice, and a pinch of ground cardamom until smooth. Drizzle over cake.
Belle Jaeger
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