Description
This moist and flavorful Lemon Zucchini Cake combines the subtle sweetness of zucchini with bright lemon zest and juice for a delightful treat. Made with simple ingredients and topped with a tangy lemon glaze, this cake is perfect for a refreshing dessert or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ¼ cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- â…“ cup vanilla almond milk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
Additional Ingredients
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this bowl aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until well combined. Add the eggs one at a time and continue whisking until the mixture is smooth. Pour in the vanilla almond milk, lemon juice, and vanilla or almond extract, stirring until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing which can make the cake dense.
- Add Zucchini and Lemon Zest: Fold in the shredded and drained zucchini along with the fresh lemon zest. This adds moisture and a fresh flavor to the batter.
- Pour Batter and Bake: Pour the prepared batter into the lined loaf pan. Bake in the preheated oven for 45 to 55 minutes, checking doneness by inserting a toothpick into the center. It should come out with moist crumbs but no raw batter. The top should appear dry and lightly golden.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth and pourable. Adjust consistency by adding more lemon juice if necessary.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake to add a tangy sweetness that complements the zucchini and lemon flavors.
- Serve: Slice the cake into 10 servings and enjoy this moist and refreshing treat.
Notes
- Make sure to drain and thoroughly squeeze the shredded zucchini to prevent the cake from becoming too soggy.
- You can substitute cake flour with all-purpose flour using a cake flour substitution method (remove 2 tablespoons per cup of all-purpose flour and replace with cornstarch).
- Allow the cake to cool completely before applying the glaze to prevent it from melting and sliding off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The cake can be frozen wrapped tightly for up to 2 months. Thaw overnight in the fridge before glazing.
