Description
This Lemon Zucchini Cake is a moist and flavorful treat that combines fresh shredded zucchini with bright lemon zest and juice, creating a delicate and refreshing dessert perfect for any occasion. The cake is easy to prepare and bakes to a tender crumb, making it an excellent option for a simple homemade dessert or snack.
Ingredients
Scale
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
Other
- 2 cups shredded zucchini (about 2 medium zucchinis)
Instructions
- Preheat and prep pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a large bowl, beat the granulated sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well blended.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined to avoid overmixing.
- Fold in zucchini: Gently fold in the shredded zucchini, ensuring it is evenly distributed throughout the batter.
- 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: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it is very wet to prevent the batter from becoming too runny.
- For a nutty flavor, you can add 1/2 cup chopped walnuts or pecans folded in with the zucchini.
- This cake keeps well when stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Serve plain or with a dusting of powdered sugar, or top with a lemon glaze or cream cheese frosting for extra indulgence.
