Description
This Lemon Zucchini Cake is a moist and tender treat that perfectly blends the subtle sweetness of zucchini with the bright, refreshing flavor of lemon. Ideal for a spring or summer dessert, this cake is easy to prepare and offers a delightful balance of citrusy zest and moist texture, making it a perfect snack or companion for afternoon tea.
Ingredients
Scale
Vegetables
- 2 cups shredded zucchini (about 2 medium zucchinis)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, beat together the granulated sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can result in a dense cake.
- Fold in zucchini: Gently fold the shredded zucchini into the batter ensuring it’s evenly distributed but without overmixing.
- Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
- Bake the cake: Place the cake in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or frosting.
Notes
- Shredded zucchini should be drained if very watery to prevent excess moisture in the cake.
- For extra moisture and flavor, consider adding a teaspoon of cinnamon or nutmeg.
- You can substitute vegetable oil with melted coconut oil for a slight tropical flavor.
- The cake pairs beautifully with a light lemon glaze or cream cheese frosting if desired.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
