Description
This Lemon Zucchini Cake is a moist and flavorful loaf cake that combines the freshness of lemon with the subtle sweetness and moisture of zucchini. Perfectly tender with a light lemon glaze on top, this cake is great for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Cake 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
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze Ingredients
- 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 ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until fully combined. Add the eggs one at a time along with the almond milk, whisking until the batter is smooth. Stir in lemon juice and vanilla or almond extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender. Carefully fold in the drained shredded zucchini and lemon zest, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45–55 minutes until a toothpick inserted in the center comes out with moist crumbs. The top should be dry and lightly golden.
- Cool the Cake: Let the cake 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.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if necessary.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake, allowing it to set before slicing.
- Serve: Slice and enjoy this delightful lemon zucchini cake as a refreshing treat any time of day.
Notes
- Be sure to thoroughly drain and squeeze the shredded zucchini to avoid excess moisture that can affect the cake’s texture.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch.
- Use room temperature eggs and milk for better batter integration.
- The cake can be stored wrapped in plastic at room temperature for up to 3 days or refrigerated for up to 5 days.
- Freeze leftover cake slices in an airtight container for up to 2 months.
