Description
This Moist Lemon Zucchini Cake features tender, grated zucchini combined with bright lemon zest and juice, creating a refreshing and flavorful dessert. The cake is topped with a sweet lemon glaze that perfectly balances the moist texture and citrus notes, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups grated zucchini (liquid squeezed out)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice
Instructions
- Prepare the zucchini: Grate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean towel and squeeze out as much moisture as possible to prevent the cake from becoming soggy. Set aside the drained zucchini.
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Whisk wet ingredients: In a large bowl, whisk the eggs and granulated sugar until the mixture is light in color and slightly frothy, indicating proper aeration for a tender crumb.
- Add remaining wet ingredients: Add the vegetable oil, lemon zest, lemon juice, and vanilla extract to the egg and sugar mixture. Stir well to combine.
- Combine dry with wet: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing.
- Incorporate zucchini: Gently fold the grated zucchini into the batter ensuring it is evenly distributed throughout.
- Pour batter into pan: Transfer the batter into the prepared baking dish and smooth the top with a spatula.
- Bake the cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the lemon glaze: While the cake cools, whisk together the powdered sugar and 2 to 3 tablespoons of lemon juice until a smooth, pourable glaze forms.
- Glaze the cake: Drizzle the lemon glaze evenly over the slightly warm cake. Allow the glaze to soak in as the cake cools completely before serving.
Notes
- Ensure you squeeze the zucchini well to avoid a watery cake.
- Check the cake starting at 35 minutes, as ovens vary.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice.
- This cake stores well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter.
