Name: Lemon Zucchini Cake with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup granulated sugar; Zest of 2 large lemons; 1 cup vegetable oil; 3 large eggs; ¼ cup freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 teaspoons baking soda; ¾ teaspoon salt; 2 cups finely grated zucchini; 3 tablespoons unsalted butter, melted; 1 cup powdered sugar, sifted; ½ teaspoon pure vanilla extract; 2 tablespoons freshly squeezed lemon juice

If you’re looking for a dessert that’s light, refreshing, and just bursting with bright citrus flavor, this Lemon Zucchini Cake with Lemon Glaze Recipe is going to be your new go-to. I first tried making this cake on a lazy spring afternoon, and honestly, it was love at first bite—the tangy lemon pairs perfectly with the subtle veggie sweetness from the zucchini. It’s the ultimate balance of moist and zesty, which makes it ideal for everything from afternoon tea to a casual weekend brunch.

What I love about this Lemon Zucchini Cake with Lemon Glaze Recipe is how simple the ingredients are, yet how impressive the results turn out. Plus, it’s a clever way to sneak in some veggies without anyone being the wiser! Whether you’re baking for family, friends, or just treating yourself, this cake is a bright, cheerful addition that never fails to impress.

Ingredients You’ll Need

Each ingredient in this Lemon Zucchini Cake with Lemon Glaze Recipe works together to create that perfect moist texture and fresh lemon zing. When shopping, I recommend using fresh lemons for both zest and juice—they make all the difference in flavor. Also, pick zucchini that’s firm and fresh, not overly mature or watery, to keep the cake’s texture just right.

Granulated sugar: Balances the tartness while boosting the cake’s sweetness.
Zest of lemons: Adds intense lemon aroma and oil without extra liquid.
Vegetable oil: Keeps the cake moist without overpowering the lemon flavor.
Eggs: Provide structure and richness to the cake.
Freshly squeezed lemon juice: The secret punch of tartness that wakes up your taste buds.
Pure vanilla extract: A subtle undertone that rounds out the lemon notes.
All-purpose flour: The cake’s base—make sure to measure it properly to avoid dryness.
Baking powder & baking soda: Help the cake rise and create a tender crumb.
Salt: Enhances all the flavors and balances the sweetness.
Finely grated zucchini: The secret moistening hero that adds a hint of fresh earthiness.
Unsalted butter (for glaze): Adds richness and smoothness to the lemon glaze.
Powdered sugar (for glaze): Sweetens and helps achieve that silky glaze texture.

Variations

I’ve found this Lemon Zucchini Cake with Lemon Glaze Recipe really adaptable—feel free to make it your own! Sometimes I swap out vegetable oil for melted coconut oil when I want a slight tropical twist, or add a sprinkle of poppy seeds for some extra texture. You can even tweak the glaze if you want something less sweet or more tangy.

Gluten-free version: I replaced all-purpose flour with a gluten-free blend once, and it was just as moist—just make sure your blend contains xanthan gum for structure.
Nutty twist: Adding chopped walnuts or pecans brings a lovely crunch that contrasts the soft crumb.
Herbal hint: A teaspoon of fresh thyme or basil mixed into the batter delivers an unexpectedly delicious flavor boost.
Less sweet glaze: I sometimes reduce powdered sugar by a quarter cup to keep the glaze light and lemony, which works great in warmer months.

How to Make Lemon Zucchini Cake with Lemon Glaze Recipe

Step 1: Preparing the Zucchini and Prepping Your Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). While it’s warming up, finely grate your zucchini. I like to grate it with a box grater for that perfect fine texture, which blends seamlessly into the batter. Don’t forget to give the zucchini a gentle squeeze in a clean kitchen towel if it’s especially watery—that helps keep your cake from getting soggy.

Step 2: Mixing the Wet Ingredients

In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release those fragrant oils—this little trick makes your cake super lemony! Next, whisk in the vegetable oil, eggs, freshly squeezed lemon juice, and vanilla extract until everything’s smooth and glossy. This combo should smell absolutely divine and ready for the dry ingredients.

Step 3: Whisking the Dry Ingredients and Combining

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This prevents lumps and ensures even rising. Slowly add the dry mixture to the wet ingredients, folding gently to avoid overmixing. Then, fold in the grated zucchini carefully—this keeps the batter light but well combined.

Step 4: Baking Your Cake

Pour the batter into a greased or parchment-lined 9×5-inch loaf pan (or an equivalent-sized baking dish). Smooth the top with a spatula so it bakes evenly. Pop it in the oven and bake for about 50-60 minutes. Don’t forget to check around the 50-minute mark by inserting a toothpick in the center – when it comes out clean or with just a few crumbs, your cake is perfectly done.

Step 5: Making the Lemon Glaze

While the cake cools slightly in the pan, whisk together melted unsalted butter, sifted powdered sugar, vanilla extract, and freshly squeezed lemon juice in a bowl until smooth. I like my glaze a little on the thinner side so it drizzles beautifully over the cake, but feel free to add more powdered sugar if you want it thicker. Pour or spoon the glaze over the warm cake and let it set at room temperature.

How to Serve Lemon Zucchini Cake with Lemon Glaze Recipe

A bundt cake with a rich brown color sits in the center of the image on a white marbled surface. The cake has thick white icing flowing down the sides and into the central hole, with bright yellow lemon zest curls scattered evenly on top for decoration. To the left, there is a white cloth with a yellow floral pattern holding three silver dessert forks. At the top left is a small white dish, and on the right side, part of a white plate is visible with a transparent glass of milk near it, garnished with a small green herb. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple so the cake shines on its own, but a few fresh lemon slices on the side or a sprig of mint always surprise guests in the best way. Sometimes, I even sprinkle a bit of finely chopped pistachios for a subtle crunch and color contrast.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream, especially on warmer days. I’ve also enjoyed it alongside a fresh berry salad or a cup of Earl Grey tea—the citrus notes complement each other perfectly.

Creative Ways to Present

For a brunch or tea party, try slicing the cake thinly and serving it on a tiered cake stand with delicate edible flowers scattered around—so charming and inviting! Another idea is to turn it into mini bundt cakes or loaf pans for gifting; they look adorable wrapped in clear cellophane with a ribbon.

Make Ahead and Storage

Storing Leftovers

I typically store any leftover Lemon Zucchini Cake with Lemon Glaze Recipe in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerating is better—just let it come back to room temp before serving so that the glaze softens again.

Freezing

Freezing this cake works surprisingly well! I slice it first, wrap each piece tightly in plastic wrap and then foil to avoid freezer burn. When I’m ready to enjoy, I thaw a slice overnight in the fridge or warm it gently in the microwave for a few seconds.

Reheating

To reheat, a quick zap in the microwave for 15-20 seconds usually does the trick – it brings the cake back to that soft, just-baked feel especially when served with a cup of tea or coffee. Avoid overheating to keep the glaze from melting too much.

FAQs

Can I use yellow squash instead of zucchini in this Lemon Zucchini Cake with Lemon Glaze Recipe?

Absolutely! Yellow squash works well, as it has a similar texture and moisture content to zucchini. Just grate it finely and gently squeeze out any excess water to avoid making the cake soggy.
How do I prevent my zucchini cake from being too dense?

The key is not to overmix your batter once you combine the dry and wet ingredients; folding gently will keep the crumb light. Also, make sure your baking powder and baking soda are fresh to help the cake rise properly.
Can I make the lemon glaze ahead of time?

You can prepare the glaze a day in advance and store it in the fridge in an airtight container. Just give it a good stir before drizzling it over your cake, as it may thicken up when chilled.
Is this Lemon Zucchini Cake with Lemon Glaze Recipe suitable for freezing?

Yes! I recommend slicing the cake first before freezing and wrapping pieces tightly to keep their moisture. Thaw overnight in the fridge for best texture, and optionally warm gently before serving.

Final Thoughts

This Lemon Zucchini Cake with Lemon Glaze Recipe holds a special place in my kitchen repertoire—it’s easy, comforting, and has this perfect harmony of lemony brightness and subtle veggie goodness that always surprises people. I can’t recommend it enough for your next baking adventure, whether you’re looking to impress guests or just want a slice of something delicious with your afternoon coffee. Give it a try; I bet you’ll find it becomes a household favorite like it did for me!