lemon zucchini cake

How To Make lemon zucchini cake

• Step 1
  Preheat oven to 350 degrees and spray a Bundt or large loaf pan with cooking spray.
• Step 2
  Mix sugar, eggs, oil, and sour cream until well combined. Add lemon juice, lemon zest, vanilla extract, lemon extract, and shredded zucchini. Mix well.
• Step 3
  In a bowl, mix flour, baking soda, baking powder, and salt. With the mixer running on low, slowly add 1/3 of the dry ingredients at a time, mixing well each time. Stop and scrape the bowl and mix on medium speed until the batter is thick and smooth.
• Step 4
  Pour into prepared pan and bake 40 - 50 minutes. Test after 40 minutes and bake a little longer if not quite finished.
• Step 5
  Remove from oven. Cool in the pan 10 minutes before turning out onto a plate. Cool the cake completely.
• Step 6
  Once the cake is cooled, prepare the glaze. 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 good 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.
• Step 7
  Drizzle glaze over the cake and let it set. Slice and serve. I don't recommend storing it 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 it in the fridge.
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