Zucchini Lemon Bundt Cake for 14 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter and dust with flour, tapping out the excess.
2. Combine granulated sugar and lemon zest in a large bowl. Use fingertips to rub the zest into the sugar until fragrant.
3. Cream in the softened butter until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla and lemon juice until the batter is smooth.
5. Whisk together the flour, baking soda, and salt. Gradually stir these dry ingredients into the butter mixture.
6. Fold in the sour cream and finally the grated zucchini using a spatula; do not overmix.
7. Spoon the batter into the prepared Bundt pan, smoothing the top, and bake for 55 minutes.
8. Prepare the glaze by mixing powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
9. Drizzle the glaze over the cooled cake before serving.