Lemon-Poppy Zucchini Bundt Cake (Glaze)

If you’re on the lookout for a cake that combines fresh garden goodness with bright citrus flavor, look no further than this Lemon-Poppy Zucchini Bundt Cake (Glaze). It’s moist, tender, and bursting with a lovely lemon tang and the subtle crunch of poppy seeds. The addition of zucchini keeps the crumb soft and adds a nutritious twist to your typical sweet treat. Topped with a simple yet zesty lemon glaze, this bundt cake is perfect for breakfast, afternoon tea, or a light dessert that will impress family and friends alike.

Why This Recipe Is a Must-Try

This Lemon-Poppy Zucchini Bundt Cake (Glaze) stands out for several reasons. First, incorporating zucchini into a cake might sound unconventional, but it’s a fantastic way to add moisture and a slight earthiness without overpowering the bright lemon flavor. The poppy seeds add just the right amount of texture and nuttiness, creating a delightful contrast in every bite. Plus, the glaze made from powdered sugar and lemon juice gives it a shiny, tangy finish that perfectly balances the sweetness of the cake.

What makes this recipe even more special is how simple it is to make. You don’t need any fancy equipment or ingredients—just a bowl, a bundt pan, and some basic pantry staples. The use of plain yogurt in the batter adds a subtle tang and creates a tender crumb that’s almost irresistible. This is a cake you’ll want to bake again and again, especially when you find yourself with an abundance of zucchini during the summer months.

If you love citrus desserts, you might also enjoy the Lemon Zucchini Cake, which shares a similar flavor profile but with a different texture and presentation. This recipe offers a unique bundt shape and a glaze that makes it stand out beautifully on any dessert table.

Ingredients

• 2 medium zucchinis, grated
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

How To Make Lemon-Poppy Zucchini Bundt Cake (Glaze)

Step 1: Prepare the Zucchini

Start by washing the zucchinis thoroughly. Using a box grater, grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture—this helps prevent the cake from becoming soggy while keeping it moist and tender.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar and vegetable oil. Whisk until smooth and well combined. Add the eggs, one at a time, mixing well after each addition. Next, stir in the plain yogurt, lemon zest, and lemon juice until everything is incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. This ensures an even distribution of leavening agents and seeds throughout the batter.

Step 4: Bring Wet and Dry Ingredients Together

Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly. Be careful not to overmix, or the cake could become dense. Fold in the grated zucchini until evenly dispersed.

Step 5: Prepare the Bundt Pan and Bake

Preheat your oven to 350°F (175°C). Grease your bundt pan with butter or non-stick spray, making sure to coat all the nooks and crannies. Pour the batter into the pan, smoothing the top with a spatula. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 15 minutes before gently inverting it onto a wire rack. Let it cool completely before applying the glaze.

Step 7: Make the Lemon Glaze

In a small bowl, whisk the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if too thin, add more powdered sugar.

Step 8: Glaze the Cake

Drizzle the lemon glaze evenly over the cooled bundt cake. Allow the glaze to set for 10-15 minutes before slicing and serving.

Common Mistakes to Avoid

• Not squeezing out enough moisture from the grated zucchini, which can lead to a soggy cake.
• Overmixing the batter after adding the flour, causing a dense and tough texture.
• Skipping the lemon zest, which adds an essential burst of citrus aroma and flavor.
• Using a bundt pan that is not properly greased, resulting in the cake sticking and breaking apart.
• Applying the glaze before the cake is completely cooled, which can cause it to melt and become runny.

Variations and Customizations

• Nutty addition: Add 1/2 cup chopped walnuts or pecans for extra crunch.
• Spice it up: Incorporate 1 teaspoon of ground cinnamon or cardamom for a warm, spicy note.
• Yogurt swap: Use Greek yogurt instead of plain yogurt for a richer texture.
• Glaze flavors: Mix in a little vanilla extract or a splash of orange juice to the glaze for a unique twist, inspired by the Orange Sour Cream Poppy Seed Cake.
• Sweetener alternatives: Substitute sugar with coconut sugar or maple syrup for a different sweetness profile.

How to Store Leftovers

To keep your Lemon-Poppy Zucchini Bundt Cake (Glaze) fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and foil, then refrigerate for up to 1 week. Before serving chilled cake, allow it to come to room temperature for the best flavor and texture. You can also freeze slices for up to 3 months—just thaw overnight in the fridge.

FAQ

Can I make this cake without a bundt pan?

Absolutely! If you don’t have a bundt pan, you can bake this batter in a 9×5-inch loaf pan or a round cake pan. Adjust baking time accordingly; a loaf pan may take around 50-60 minutes, while a round pan might be closer to 40 minutes. Always check doneness with a toothpick.

Is it necessary to peel the zucchini before grating?

No, it’s not necessary. The skin is thin and adds extra nutrients and color to the cake. Just make sure to wash the zucchini well before grating.

Can I substitute the poppy seeds with something else?

Yes! If you’re not a fan of poppy seeds, you can replace them with chia seeds, sesame seeds, or even finely chopped nuts for a different texture.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If the toothpick has wet batter on it, continue baking and test again in 5-minute intervals.

Conclusion

This Lemon-Poppy Zucchini Bundt Cake (Glaze) is a delightful way to enjoy a vibrant, fresh dessert that’s both comforting and exciting. With its moist crumb, bright lemon flavor, and the subtle crunch of poppy seeds, it’s a wonderful addition to your baking repertoire. Whether you’re new to baking with zucchini or looking for a fresh twist on a classic lemon cake, this recipe delivers on all fronts. Don’t forget to try the luscious lemon glaze—it’s the perfect finishing touch that makes every slice irresistible. Happy baking!

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