Lemon Zucchini Cake

Why Make This Recipe

Lemon Zucchini Cake is a delightful treat that combines the refreshing flavor of lemon with moist, tender zucchini. Perfect for any occasion, this cake is not only tasty but also a great way to sneak in some vegetables. The vibrant lemon glaze adds a lovely finishing touch, making every bite enjoyable. It’s a simple recipe that can be made by anyone, even those who are new to baking!

How to Make Lemon Zucchini Cake

Ingredients:

• 1 cup grated zucchini
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice and lemon zest.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
6. Fold in the grated zucchini gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

How to Serve Lemon Zucchini Cake

Serve Lemon Zucchini Cake as a sweet treat for breakfast, a snack, or dessert. It pairs wonderfully with a cup of tea or coffee. You can enjoy it plain or with a dollop of whipped cream for extra indulgence!

How to Store Lemon Zucchini Cake

Store any leftover Lemon Zucchini Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. This cake can also be frozen; just wrap it tightly and it will stay good for up to 3 months. Thaw it in the fridge overnight before serving.

Tips to Make Lemon Zucchini Cake

• Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy cake.
• Use freshly squeezed lemon juice for the best flavor.
• You can add chopped nuts or dried fruits for some extra texture.

Variation

For a different twist, consider adding poppy seeds to the batter for a Lemon Poppy Seed Zucchini Cake. You can also substitute lime juice and zest for a lime-flavored version.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and drain any excess water before adding it to the batter.

2. Is this cake gluten-free?
No, this recipe contains all-purpose flour. However, you can replace it with a gluten-free flour mix if you wish to make it gluten-free.

3. Can I skip the glaze?
Absolutely! The cake is delicious on its own even without the glaze. You can dust it with powdered sugar for a simple finish instead.