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Moist Lemon Poppy Seed Zucchini Bundt Cake Easy Citrus Glaze Recipe

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A moist, tangy lemon poppy seed zucchini bundt cake with a bright citrus glaze that balances fresh garden flavors with sweet and tangy notes. Perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ⅔ cup (160ml) vegetable oil (can swap with melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon poppy seeds
  • 1 ½ cups (150g) grated zucchini, squeezed lightly to remove excess moisture
  • For the citrus glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon orange juice (optional)
  • ½ teaspoon lemon zest (optional garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour.
  2. Wash and trim about 2 medium zucchinis. Grate finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat sugar with eggs until smooth and pale. Add vegetable oil, vanilla extract, and lemon zest. Mix until well combined.
  5. Gently fold grated zucchini into the wet ingredients.
  6. Gradually add dry ingredients to wet ingredients, folding carefully until just combined. Avoid overmixing.
  7. Pour batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 45-55 minutes, checking at 45 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and orange juice until smooth for the glaze. Adjust consistency as needed.
  11. Drizzle the citrus glaze over the cooled cake and garnish with extra lemon zest if desired. Let glaze set before slicing.

Notes

Use smaller, firmer zucchinis to reduce moisture. Do not overmix batter to keep cake tender. Cool cake completely before glazing to prevent glaze from melting. For gluten-free, substitute with gluten-free flour and add xanthan gum. For dairy-free, use vegetable oil and ensure powdered sugar is free of wheat cornstarch. A splash of milk or buttermilk can loosen thick batter if needed.

Nutrition

Keywords: lemon poppy seed cake, zucchini cake, bundt cake, citrus glaze, moist cake, easy dessert, summer baking

Find it online: https://avabake.com/moist-lemon-poppy-seed-zucchini-bundt-cake-easy-citrus-glaze-recipe/