Lemon Zucchini Cake
User Reviews
5
Lemon Zucchini Cake
Description
Lemon Zucchini Cake relies on shredded zucchini that’s thoroughly dried to avoid excess moisture, which can weigh down the batter. The wet ingredients include oil, sugar, lemon zest, lemon extract, yogurt, and eggs, whipped to a smooth consistency. These are folded into dry ingredients like flour, baking powder, baking soda, and salt, along with the drained zucchini. The cake bakes in a lined dish until a toothpick comes out clean, indicating doneness. Cooling fully before glazing with a mixture of powdered sugar, lemon zest, and milk adds a sweet, citrus finish. The mild rise and moist crumb reflect the carefully balanced moisture from zucchini and fat, while the lemon accents provide freshness and a subtle zing.
Ingredients
Cake
- ⅔ cup vegetable oil
- 1 ⅓ cup sugar
- 2 tbsp lemon zest
- ½ tsp lemon extract
- ⅓ cup yogurt plain, Greek
- 2 egg
- 1 cup zucchini moisture removed, shredded
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Glaze
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 2-4 tbsp milk of choice
Instructions
- Preheat the oven to 350°F. Line a 10x10 baking dish with parchment paper and spray with cooking spray.
- Grate zucchini with a large grater. Then wrap the pile in at least 4-6 paper towels and squeeze out the moisture. This is very important!
- In a large bowl, use an electric hand mixer to beat together oil, sugar, lemon zest, and lemon extract.
- Beat in one egg at a time, creating a luscious yellow batter. Add greek yogurt and beat again until smooth.
- Fold in the grated zucchini. Then add all of the dry ingredients into the bowl with the wet ingredients and mix again. Be sure to scrape down the sides of the bowl so everything is mixed well.
- Pour the cake batter into your prepared pan and bake for 25-28 minutes or until a toothpick comes out clean.
- Let the cake cool completely (to expedite the process, place the pan in the fridge or freezer for a few).
- Use a hand mixer to combine the glaze ingredients. Start on low speed then gradually increase to high speed and beat until smooth.
- Move the cake to a wire rack and spread icing across the top of the cake and allow to harden again.
- Serve the lemon cake chilled or room temperature. ENJOY!
Notes
- Remove as much moisture as possible from the grated zucchini by squeezing with paper towels and optionally salting to draw out water.
- Allow zucchini to air out briefly before squeezing again for better moisture removal.
- Use both parchment paper and cooking spray to make cake removal easier.
- A clean toothpick indicates doneness, but if the cake sinks, it may mean too much zucchini moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 316kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 249mg | 10% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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