Description
A deliciously moist cake infused with fresh lemon and zucchini, topped with a sweet glaze for a delightful finish.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 medium zucchini, grated
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Prepare the zucchini by grating it and squeezing out excess moisture.
- Mix the dry ingredients: combine flour, baking powder, baking soda, and salt in a bowl.
- Combine wet ingredients: whisk together sugar, oil or melted butter, eggs, zest, and lemon juice until smooth.
- Fold in the dry ingredients gradually, stirring gently to combine.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until golden and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
For a thicker glaze, add more powdered sugar. Pair with fresh berries or sorbet for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 175mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon cake, zucchini cake, dessert, sweet glaze, summer baking