lemon zucchini poundcake

Lemon Zucchini Pound Cake 🍋🥒🍰

This moist, tender pound cake is infused with bright lemon flavor and extra moisture from shredded zucchini — a perfect way to sneak in veggies without anyone guessing.

Ingredients (Makes 1 loaf)

For the cake:

• 1 ½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup granulated sugar

• 2 large eggs, room temperature

• ½ cup unsalted butter, softened

• ½ cup plain Greek yogurt or sour cream

• 1 tbsp lemon zest (about 2 lemons)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 cup finely shredded zucchini (peeled or unpeeled, squeezed of excess moisture)

For the lemon glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest (optional, for extra zing)

Instructions

1. Preheat oven – Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter & sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs & flavorings – Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.

5. Add yogurt & zucchini – Mix in yogurt until smooth. Fold in zucchini gently.

6. Combine – Add dry ingredients to wet ingredients in 2 batches, mixing just until combined. Do not overmix.

7. Bake – Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool – Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Glaze – In a small bowl, whisk powdered sugar with lemon juice until smooth. Pour over cooled cake and sprinkle with extra zest if desired.

10. Serve – Slice and enjoy with tea, coffee, or just a fork and some sunshine.

💡 Tips for best results:

• Squeeze zucchini well to prevent excess moisture (wrap in paper towels or a clean cloth).

• For a stronger lemon punch, double the zest in the batter.

• This cake freezes beautifully — just wrap tightly without glaze, then thaw and glaze before serving.