Description
A delightful cake that combines the moisture of zucchini with the brightness of lemon, topped with a sweet glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cups grated zucchini
- 1 cup powdered sugar (for the glaze)
- 2–3 tablespoons lemon juice (for the glaze)
- 1 splash vanilla extract (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Grate the zucchini, place it in a kitchen towel, and squeeze out excess moisture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar and vegetable oil until blended, then add eggs, lemon zest, and lemon juice, mixing until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently, then fold in the grated zucchini.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
- Slice and serve, optionally with fresh berries or whipped cream.
Notes
Ensure to squeeze moisture out of the zucchini for the best texture. For a healthier option, reduce sugar in the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini cake, lemon cake, dessert, summer recipe, family dessert