Lemon Zucchini Bundt Cake
Published July 2, 2025
Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi
- Total Time
- 1½ hours, plus cooling
- Prep Time
- 35 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ cup/170 grams unsalted butter, softened to cool room temperature, plus more for the pan
2 ¼ cups/290 grams all-purpose flour, plus more for dusting
2 lemons
1 cup/200 grams granulated sugar
3 large eggs
1 teaspoon ground cinnamon
Kosher salt (such as Diamond Crystal)
1 ½ teaspoons baking powder
½ teaspoon baking soda
3 cups/300 grams grated zucchini (use the large holes of a box grater), from about 2 medium zucchini
2 cups/240 grams powdered sugar
Nutritional analysis per serving (8 to 12 servings)
69 grams carbs; 92 milligrams cholesterol; 431 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 356 milligrams sodium; 6 grams protein; 45 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 325 degrees. Butter and lightly flour a 10-cup Bundt pan.
- Step 2
Zest the lemons into the bowl of a stand mixer or a large bowl. Add the granulated sugar and use your fingers to rub the zest into the sugar. Add the butter and beat on medium until light and fluffy, 4 to 5 minutes.
- Step 3
Add the eggs one at a time, mixing each egg in completely before adding the next. Scrape down the sides of the bowl occasionally to ensure the mixture is evenly mixed. Add the cinnamon and 1 teaspoon salt and mix to combine.
- Step 4
Add the flour, baking powder and baking soda, and mix on low until evenly combined. The batter will be thick. Use a flexible spatula to fold in the zucchini. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to release any large air bubbles and to help it settle in the pan.
- Step 5
Bake the cake until puffed and golden and a skewer inserted into the center comes out clean or with a few moist crumbs, 55 to 65 minutes. Let the cake cool in the pan set on a rack for 10 minutes. Then carefully turn it out onto a wire rack or serving plate to glaze and finish cooling.
- Step 6
While the cake cools, make the glaze: Juice one of the lemons. (You should have about ¼ cup.) Add the powdered sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
- Step 7
Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Let cool completely, then slice and serve. (Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.)
Private Notes
Comments
Borrowed from a humorous message board that used to be outside a now defunct lumberyard near Portland, OR: 'It's zucchini season; avoid making eye contact with your vegetable gardening neighbors!'
I've found that two standard bread pans = 1 Bundt pan. Since it's just me and my husband at home now I'll frequently halve Bundt recipes for a sweet treat for just the two of us. Our neighbors however prefer I make the entire Bundt and share!
I used a combination of zucchini and summer squash, as that was what my garden had provided. Also zested an additional lemon into the batter and a bit more juice into the glaze as the recipe directs. Simple and delicious and one of those cakes that mysteriously gets better as it sits.
I thought this was a nice and light cake and would make it again. To the question of whether or not to squeeze out zucchini water - my opinion is to leave it be, though some water loss into a paper towel as the shreds wait to be incorporated into the batter is probably a good thing. I made it exactly as directed and might consider letting just a bit more water drain as I noticed the slightest dampness near the top of my cake (though I’m sure I did not over bake it). I wondered if this might be the result of just a tad bit too much zucchini water, which might also - it seems to me - cause a slight dilution of flavor.
The cake is delicious and the icing an absolutely perfect counterpoint to the sweetness.
Made this cake for the second time. The only ingredient sub I make is 1T cardamom and 1/4t cinnamon, because I think cardamom is lovely pretty much any time, but especially with lemon. Also, this time I used Rose Levy Berenbaum’s reverse creaming method (mix all dry ingredients + sugar, then blend in butter, and last, incorporate eggs & other wet ingredients). This method is a bit less fussy than the standard order of things. It didn’t seem to rise as much as last time, but that could be my optimistic, if faulty, memory. This one looks and feels perfect though - nicely golden with a subtle spring to the touch. We haven’t cut into it yet because it’s destined for my DIL’s birthday dinner later today; it’s in the fridge so the glaze sets up enough for a car trip. Will report on taste and texture anon.