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Moist Lemon Glazed Zucchini Pound Cake

moist lemon glazed zucchini pound cake - featured image
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A moist and tender zucchini pound cake with bright lemon glaze and a tangy cream cheese drizzle, perfect for a homemade dessert that sneaks in veggies.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter, softened (115g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest (from about 1 medium lemon)
  • ½ cup buttermilk (120ml) or ½ cup milk with 1 teaspoon lemon juice
  • 1 ½ cups grated zucchini, squeezed to remove excess water (about 1 medium zucchini)
  • ½ cup powdered sugar (60g) for lemon glaze
  • 2 tablespoons fresh lemon juice for lemon glaze
  • 1 teaspoon lemon zest for lemon glaze
  • 4 ounces cream cheese, softened (115g) for cream cheese drizzle
  • ¼ cup powdered sugar (30g) for cream cheese drizzle
  • 1–2 tablespoons milk (15-30ml) for cream cheese drizzle
  • ½ teaspoon vanilla extract for cream cheese drizzle

Instructions

  1. Wash and trim about 1 medium zucchini (6-7 inches). Grate using coarse side of box grater. Squeeze out excess moisture with a clean kitchen towel and set aside.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then mix in vanilla extract and lemon zest.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition without overmixing.
  7. Fold in the squeezed zucchini carefully with a spatula until combined.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Tent with foil if top browns too fast after 45 minutes.
  10. Cool cake in pan for 15 minutes, then transfer to wire rack.
  11. Whisk powdered sugar, lemon juice, and lemon zest to make lemon glaze.
  12. While cake is still warm, drizzle lemon glaze evenly over the top.
  13. Beat cream cheese, powdered sugar, vanilla extract, and milk until pourable consistency is reached. Drizzle over cake in thin ribbons.
  14. Allow cake to set for about 20 minutes before slicing.

Notes

Squeeze out zucchini thoroughly to avoid soggy cake. Use room temperature eggs and butter for smooth batter. Do not overmix batter to keep cake tender. Tent with foil if top browns too quickly. Glaze while cake is warm for best moisture and flavor. Cake can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: lemon pound cake, zucchini cake, lemon glaze, cream cheese drizzle, moist pound cake, summer dessert, easy homemade dessert

Find it online: https://novanosh.com/moist-lemon-glazed-zucchini-pound-cake-recipe-for-easy-homemade-dessert/