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lemon zucchini cake

rhinemaidens3 avatar
Recipe by
Laurie Sanders
@rhinemaidens3
Seattle, WA

I combined two different lemon zucchini bread recipes when I made this the first time. Both of them called for only 1 cup of shredded zucchini. I shredded up 1 medium zucchini and it equaled about 2 cups packed or 3 cups loosely scooped shredded zucchini. Since I was also adding vegetable oil and sour cream, I increased the flour from 2 cups to 3 cups. If you have a really watery zucchini you may need a little more flour, if you have a smaller zucchini decrease the flour by 1/2 a cup.

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yield 10 -12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For lemon zucchini cake

  • FOR THE CAKE
  • 2 lg
    eggs
  • 1 c
    white sugar
  • 1/3 c
    vegetable oil
  • 1/3 c
    sour cream
  • 2 to 3 c
    shredded zucchini (1 medium zucchini)
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1 Tbsp
    lemon zest
  • 3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • FOR THE GLAZE
  • 1 c
    sifted powdered sugar
  • 2 Tbsp
    fresh squeezed lemon juice

How To Make lemon zucchini cake

  • 1
    Preheat oven to 350 degrees and spray a bundt or large loaf pan with cooking spray.
  • 2
    Mix sugar, eggs, oil and sour cream together until well combined. Add lemon juice, lemon zest and shredded zucchini and mix well.
  • 3
    Mix flour, baking soda, baking powder and salt together. With the mixer running on low, slowly add 1/3 of the dry ingredients at at a time mixing well each time. Stop and scrap the bowl and mix on medium speed until the batter is thick and smooth.
  • 4
    Pour into prepared pan and bake 45-55 minutes. Test after 45 minutes and bake a little longer if not quite finished. Remove from oven. Cool in the pan 10 minutes before turning out onto a plate. Cool cake completely.
  • 5
    Sift 1 cup of powdered sugar. Add 1 tablespoon of lemon juice and stir. Add a little more lemon juice at a time until the glaze is a nice consistency for pouring. It may not take all the lemon juice or it may take slightly more than 2 tablespoons to reach the desired consistency. Use your good judgment.
  • 6
    Drizzle glaze over the cake and let set. Slice and serve. I don't recommend storing in an airtight container because it is so moist. Cover leftover cake loosely with plastic wrap. If you live in a warmer climate than Seattle, store in the fridge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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