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Glazed Lemon Zucchini Bundt Cake

a perfect, delicously moist summer dessert
Servings 8


  • 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.
    Whisk together 3/4 cup powdered sugar, 2 T lemon juice, and a pinch of ground cardamom until smooth. Drizzle over cake.