Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Zucchini Bundt Cake With Cream Cheese Swirl 1767861699.3590825

lemon zucchini bundt cake a bright moist twist on classic spring baking

  • Author: Jusmira Rayne
  • Total Time: 70 minutes
  • Yield: 10-12 servings 1x
  • Diet: General

Description

This Lemon Zucchini Bundt Cake with Cream Cheese Swirl is a moist and flavorful dessert, combining the sweetness of zucchini with the zest of lemon and a decadent cream cheese swirl. It’s surprisingly easy to make and perfect for any occasion.

Ingredients

Scale
  • 200g (7oz) All-Purpose Flour, sifted
  • 150g (3/4 cup) Granulated Sugar
  • 2g (½ tsp) Baking Powder
  • 2g (½ tsp) Baking Soda
  • 3g (½ tsp) Fine Sea Salt
  • 2 tbsp (30ml) Lemon Zest
  • 60ml (¼ cup) Freshly Squeezed Lemon Juice
  • 80ml (⅓ cup) Extra-Virgin Olive Oil
  • 3 Large Eggs, room temperature
  • 1 tsp (5ml) Alcohol-Free Vanilla Extract
  • 120ml (½ cup) Whole Milk
  • 180g (2 cups) Grated Zucchini, squeezed dry
  • 120g (4oz) Halal-Certified Cream Cheese, softened
  • 60g (½ cup) Powdered Sugar (for swirl)
  • 1 tbsp (15ml) Lemon Juice (for swirl)
  • 1 tbsp (15ml) Lemon Zest (for swirl)
  • 120g (1 cup) Powdered Sugar (for glaze)
  • 30ml (2 tbsp) Lemon Juice (for glaze)
  • 15ml (1 tbsp) Melted Butter or Extra-Virgin Olive Oil (for glaze)
  • 1 tbsp (15ml) Candied Lemon Zest, garnish
  • 1 tbsp (15g) Toasted Almond Slivers, garnish

Instructions

  1. Preheat and Prepare: Preheat oven to 175°C (350°F) and grease/flour a bundt pan.
  2. Combine Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: Combine olive oil, eggs, vanilla, milk, lemon juice, and zest.
  4. Combine Wet & Dry: Gently combine wet and dry ingredients, avoid overmixing.
  5. Fold in Zucchini: Fold in squeezed zucchini.
  6. Prepare Cream Cheese Swirl: Whisk cream cheese, powdered sugar, lemon juice, and zest.
  7. Layer and Swirl: Layer batter, swirl in cream cheese, repeat.
  8. Bake the Cake: Bake for 45-55 minutes, until a skewer comes out clean.
  9. Cool and Release: Cool in pan for 10 minutes, then invert onto a rack.
  10. Make the Glaze: Whisk powdered sugar, lemon juice, and melted butter.
  11. Glaze and Garnish: Drizzle glaze and garnish with lemon zest and almonds.

Notes

For a perfect release, grease and flour the bundt pan thoroughly. Squeezing the zucchini is crucial to prevent a soggy cake.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 200 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 80 mg

Keywords: zucchini,lemon,bundt cake,cream cheese,dessert,baking,cake,easy

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydashrecipes.com/lemon-zucchini-bundt-cake-with-cream-cheese-swirl/