lemon zucchini cake

mybakingaddiction.com

This lemon zucchini bundt cake is bright and lemony, perfect for using up that end-of-summer zucchini.

Mix together granulated sugar and lemon zest until the sugar is moistened and fragrant.

1

Add the other wet ingredients until combined: vegetable oil, eggs, lemon juice, and vanilla.

2

Whisk together the dry ingredients: flour, baking powder, baking soda, and salt. 

3

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4

Fold in finely grated zucchini, then pour the batter into a bundt pan. Bake for 45-50 minutes, then cool completely.

5

Once cooled, whisk together the glaze and pour it over the cake. Let it harden slightly before serving.

6

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