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Lemon Zucchini Bundt Cake Barbara Bakes
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Lemon Zucchini Bundt Cake

Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Cakes
Keyword: baking, cake, Dessert
Servings: 16 servings
Author: Barbara Schieving



  • 2 ⅓ cups flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup light sour cream
  • 3 cups grated zucchini peeled*


  • 1 ½ cups powdered sugar
  • 2 tablespoons lemon juice
  • yellow food coloring if desired


  • Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
  • Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
  • In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
  • Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
  • Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
  • Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
  • Glaze
  • Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
  • Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)


*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.