Lemon Zucchini Cake
User Reviews
4.5
678 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
12
-
Course
Cake
Lemon Zucchini Cake
Report
Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both!
Share:
Ingredients
- 1 cup granulated sugar
- zest of 2 large lemons
- 1 cup vegetable oil
- 3 large eggs
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 2 cups finely grated zucchini
For the glaze:
- 3 tablespoons unsalted butter melted
- 1 cup powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
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.
Genuine Reviews
User Reviews
Overall Rating
4.5
678 reviews
Excellent
Other Recipes
You'll Also Love
