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Deliciously tender and rich Lemon Zucchini Pound Cake | URBAN BAKES

Lemon Zucchini Pound Cake

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5 from 1 review

  • Author: Connie
  • Total Time: 2 hours, 30 minutes
  • Yield: 1 bundt cake 1x


Units Scale


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 4 large eggs
  • 2/3 cup milk
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 cup shredded zucchini, squeezed to drain


  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice


  1. Heat oven to 350°F. Using a baking spray with flour, generously grease bottom and sides of a 10 to 12 cup bundt pan. Be sure to use a pastry brush to grease into any deep corners or indentations of the bundt pan; set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. In a large bowl using an electric mixer, beat 1 cup butter until creamy and 2 cups powdered sugar until light and fluffy. Beat in eggs one at a time until the mixture is completely blended.
  4. Alternating in 3 parts, add milk and flour mixture; continue to mix on low speed until just combined. Stir in grated lemon, lemon juice and zucchini. Pour and spread batter evenly in pan.
  5. Bake for 50 to 60 minutes or until a skewer into in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before removing to fully cool, about 1 hour.
  6. Meanwhile, in a small saucepan over medium heat, whisk to combine all glaze ingredients. Heat just to a boil, remove from heat and allow glaze to cool to room temperature, about 30 minutes.
  7. Once cake and glaze is cooled, generously pour over cake. ENJOY!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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