Lemon Zucchini Cake

Recipe Card

Lemon Zucchini Cake

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 10
• Yield: 1 cake
• Cuisine: American
• Course: Dessert

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup fresh lemon juice
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1 cup powdered sugar (for glaze, optional)
• 2 tablespoons lemon juice (for glaze, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Fold in the grated zucchini until evenly distributed in the batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the optional glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

Recipe Notes

• Ensure the zucchini is well-drained to avoid excess moisture in the cake.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• This cake can be made ahead and frozen; just thaw before serving.

Frequently Asked Questions

Can I use frozen zucchini in this recipe?

Yes, thawed and drained frozen zucchini works well, but ensure to remove excess moisture before adding it to the batter.

How do I store the cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Can I make this cake ahead of time?

Absolutely! This cake stays moist and flavorful for several days, making it a great make-ahead option for gatherings.

What can I substitute for sugar?

You can use coconut sugar or a sugar substitute like erythritol, but note that it may slightly alter the texture and flavor.

Lemon Zucchini Cake is a refreshing and innovative dessert that will brighten your day!