Lemon Zucchini Cake is the summer loaf you never knew you needed: lush, zesty, and moist, with just the right hint of garden-fresh flavor. Imagine a tender crumb that’s kissed with bright lemon and flecked with delicate green zucchini—this cake is sunshine in every bite! Whether you’re looking to use up an abundance of zucchini or simply craving a dessert that feels light and cheerful, this recipe is a true crowd-pleaser. The sweet-tart glaze puts it over the top, and it’s equally at home on a brunch table or as an afternoon treat with tea.

Lemon Zucchini Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Lemon Zucchini Cake is in its simple, accessible ingredients, each bringing something unique to the table. From the zing of fresh lemon to the tender crumb from zucchini and sour cream, every item plays an important role in the cake’s irresistible flavor and texture.

All-purpose flour: This provides the essential structure for your cake, keeping it light yet sturdy.
Baking powder & baking soda: These leavening agents ensure the loaf rises beautifully and stays fluffy.
Salt: Just a touch enhances the flavors, making the lemon and zucchini sing.
Granulated sugar: Sweetens the cake while keeping it moist and tender.
Vegetable oil: Adds richness and makes the crumb incredibly soft—plus, it’s easy to mix in!
Eggs: They bind everything together and provide lift for that perfect loaf shape.
Vanilla extract: A dash of vanilla deepens flavor and pairs perfectly with lemon and zucchini.
Lemon zest and juice: These bring the fresh, tangy flavor that makes this cake unforgettable.
Finely grated zucchini: The star ingredient! It adds moisture and a subtle, earthy flavor without being overpowering.
Sour cream: This secret weapon guarantees a moist, tender crumb every time.
Powdered sugar (for glaze): The base for a sweet, silky glaze that’s bursting with lemon flavor.
Extra lemon juice (for glaze): Intensifies the citrusy finish and brings everything together.

How to Make Lemon Zucchini Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and prepping a 9×5-inch loaf pan. Either grease it thoroughly or line it with parchment paper for easy removal. This step ensures nothing sticks and your Lemon Zucchini Cake comes out with perfect edges!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly and prevents clumps, setting you up for a cake with an even rise and texture.

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until everything is smooth and fully blended. The mixture should look pale and creamy, promising a light, flavorful loaf.

Step 4: Add Zucchini and Sour Cream

Gently stir in the grated zucchini and sour cream. The zucchini adds unbeatable moisture, while the sour cream gives richness and tang, making every bite of your Lemon Zucchini Cake irresistibly soft.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—just a few turns of the spatula will do. This keeps the crumb tender and prevents the cake from becoming dense.

Step 6: Bake

Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with the most amazing lemony aroma!

Step 7: Cool and Glaze

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Whisk together the powdered sugar and lemon juice to create a simple, glossy glaze, then drizzle generously over the cooled cake before slicing and serving.

How to Serve Lemon Zucchini Cake

Garnishes

Dress up your Lemon Zucchini Cake with a sprinkling of extra lemon zest or thinly sliced candied lemon for a pop of color and flavor. If you want a little crunch, a handful of chopped pistachios or walnuts on top of the glaze adds contrast and visual appeal.

Side Dishes

Pair a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries on the side also make a beautiful and refreshing complement to the cake’s citrus notes.

Creative Ways to Present

For an elegant brunch, slice the Lemon Zucchini Cake and arrange the pieces on a platter with edible flowers and mint sprigs. Or, cut the cake into cubes and serve in parfait glasses layered with yogurt and berries for a stunning dessert presentation.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Zucchini Cake as moist and flavorful as possible, store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. The flavors deepen and the texture stays dreamy!

Freezing

This cake is a dream for make-ahead bakers! Wrap the cooled, unglazed loaf tightly in plastic wrap and then in foil, or place in a freezer-safe bag. Store for up to two months. When ready to enjoy, thaw at room temperature and glaze just before serving.

Reheating

If you prefer your Lemon Zucchini Cake warm, lightly toast individual slices in a toaster oven or microwave them for 10 to 15 seconds. This brings out the flavors and makes the glaze extra melty and luscious.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar moisture content and mild flavor, so it works wonderfully in this recipe. Your cake may be a touch lighter in color, but the taste will still be fresh and delicious.

Do I need to peel the zucchini before grating?

There’s no need to peel the zucchini—the skin is very tender and adds lovely green flecks to the Lemon Zucchini Cake. Just wash it well and grate it finely for the best texture.

Can I make this cake gluten free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten free baking blend. The cake stays moist and flavorful with the same bright lemon and zucchini notes.

What’s the best way to squeeze moisture out of zucchini?

After grating, place the zucchini in a clean kitchen towel and gently squeeze out the excess liquid. You don’t need to dry it out completely—just remove enough to prevent the batter from being too wet.

Can I double the recipe?

Definitely! Simply double all the ingredients and bake in two loaf pans or a 9×13-inch pan. Keep an eye on the baking time, as larger pans may require a few extra minutes in the oven.

Final Thoughts

If you’re ready to brighten up your baking routine, give this Lemon Zucchini Cake a try! It’s bursting with flavor, easy to make, and sure to become a favorite with everyone who tries it. Don’t be surprised when friends and family start requesting it for every occasion!

Lemon Zucchini Cake Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Lemon Zucchini Cake is a moist and flavorful dessert perfect for spring and summer. It combines the fresh zestiness of lemon with the subtle moisture of grated zucchini, creating a light yet rich loaf cake. Finished with a tangy lemon glaze, it’s an inviting treat that balances sweet and citrus notes beautifully.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup finely grated zucchini (moisture slightly squeezed out)
½ cup sour cream

Glaze

½ cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined, creating a flavorful base.
Add Zucchini and Sour Cream: Stir the finely grated zucchini (with excess moisture squeezed out) and sour cream into the wet mixture. This adds moisture and texture to the cake.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing, which can make the cake dense.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely to room temperature.
Prepare the Glaze: In a small bowl, mix the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Adjust the lemon juice to achieve a drizzle-able consistency.
Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake before serving, adding a tangy, sweet finish that complements the lemon zest inside.

Notes

For added texture and flavor, you can fold in ½ cup of chopped walnuts or white chocolate chips into the batter before baking.
This cake freezes well. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Make sure to squeeze out excess moisture from the zucchini to prevent the cake from becoming soggy.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American