Lemon Zucchini Cake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
12
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Course
Cake
Lemon Zucchini Cake
Description
The Lemon Zucchini Cake incorporates finely grated zucchini directly into the batter, enhancing moisture and crumb without overpowering the lemon flavor. The cake’s main ingredients include sugar, vegetable oil, eggs, lemon juice, and zest, balanced with flour and leavening agents. Baking in a bundt or 9x13 pan produces a tender crumb with gentle citrusy aroma. After cooling, a glaze with melted butter, powdered sugar, vanilla, and additional lemon juice is drizzled on, forming a slightly hardened glaze that complements the softness of the cake.
This cake suits a variety of serving occasions, from afternoon tea to a simple dessert. Its mild sweetness and fresh lemon taste pair well with light beverages like tea or coffee. The zucchini adds an unexpected dimension of texture and moisture that keeps each bite soft yet structured.
Ingredients
- 1 cup granulated sugar
- lemon zest of 2 large lemons
- 1 cup vegetable oil
- 3 egg large
- ¼ cup lemon juice freshly squeezed
- 2 teaspoons vanilla extract pure
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 2 cups zucchini finely grated
For the glaze:
- 3 tablespoons butter melted, unsalted
- 1 cup powdered sugar sifted
- ½ teaspoon vanilla extract pure
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
- Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.
- Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.
- In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly.
User Reviews
Overall Rating
4.5
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