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Tender Glazed Lemon Zucchini Pound Cake

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A moist and tender lemon zucchini pound cake with a bright citrus glaze, perfect for using fresh summer squash and bursting with fresh lemon zest.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), finely shredded and squeezed to remove excess moisture
  • ½ cup (120g) plain Greek yogurt
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice (from about 1–2 lemons)
  • 1 teaspoon lemon zest, freshly grated
  • 1–2 tablespoons milk (optional, to thin glaze if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Alternately add dry ingredients and Greek yogurt to the butter mixture, beginning and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
  7. Fold in grated zucchini gently until evenly distributed.
  8. Pour batter into prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Start checking at 60 minutes.
  10. Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, and lemon zest. Thin with milk, 1 teaspoon at a time, if needed for pourable consistency.
  12. Drizzle glaze evenly over cooled cake and let set for at least 15 minutes before slicing.

Notes

Cream butter and sugar thoroughly for a tender crumb. Squeeze excess moisture from zucchini to avoid soggy cake. Start checking cake doneness at 60 minutes and rotate pan halfway through baking for even color. Do not glaze while cake is warm to avoid melting glaze. If glaze thickens, thin with lemon juice or milk.

Nutrition

Keywords: lemon zucchini pound cake, lemon glaze, summer squash cake, citrus dessert, moist pound cake, easy lemon cake, zucchini dessert

Find it online: https://elaraeats.com/tender-glazed-lemon-zucchini-pound-cake-recipe-easy-homemade-with-fresh-citrus-zest/