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Lemon-Poppy Zucchini Bundt Cake (Glaze)

This Lemon-Poppy Zucchini Bundt Cake is moist, tender, and bursting with bright lemon flavor and subtle crunch from poppy seeds. Perfectly finished with a zesty lemon glaze!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Gluten-Free Optional, Quick, Vegetarian
Servings: 8 servings

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

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • 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 to prevent sogginess while keeping it moist and tender.
  • In a large mixing bowl, combine granulated sugar and vegetable oil. Whisk until smooth. Add eggs one at a time, mixing well after each addition. Stir in plain yogurt, lemon zest, and lemon juice until incorporated.
  • In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds for even distribution.
  • Gradually add dry ingredients to wet mixture, stirring gently but thoroughly. Be careful not to overmix. Fold in grated zucchini evenly.
  • Preheat oven to 350°F (175°C). Grease bundt pan thoroughly. Pour batter into pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool in pan for 15 minutes before inverting onto a wire rack. Let cool completely before glazing.
  • In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. Adjust thickness by adding more lemon juice or powdered sugar as needed.
  • Drizzle lemon glaze evenly over cooled bundt cake. Allow glaze to set for 10-15 minutes before slicing and serving.

Equipment

  • Box Grater
  • Large Mixing Bowl
  • Bundt Pan
  • Whisk
  • Spatula
  • Wire Rack
  • Small Bowl

Notes

  • Squeeze out as much moisture as possible from grated zucchini to avoid a soggy cake.
  • Do not overmix batter after adding dry ingredients to keep cake tender.
  • Make sure to fully cool the cake before applying glaze to prevent it from melting.
  • Try adding chopped nuts or spices like cinnamon for a flavor twist.
  • Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 3 months.