lemon zucchini cake
I combined two different lemon zucchini bread recipes to come up with this recipe. If you have watery zucchini, you may need to add a little more flour. If you have a smaller zucchini, decrease the flour by 1/2 cup.
Blue Ribbon Recipe
If you have an extra zucchini you need to use, make this delicious lemon zucchini cake. The shredded zucchini melts right into the homemade cake, and its light flavor complements the lemon cake. We enjoyed the fresh, tangy flavor the simple lemon glaze brings to the cake.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- FOR THE CAKE
- 1 cup white sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 4 tablespoons fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 - 3 cups shredded zucchini (1 medium zucchini)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- GLAZE
- 1 cup sifted powdered sugar
- 2 tablespoons fresh squeezed lemon juice
How To Make lemon zucchini cake
-
Step 1Preheat oven to 350 degrees and spray a Bundt or large loaf pan with cooking spray. -
Step 2Mix sugar, eggs, oil, and sour cream until well combined. Add lemon juice, lemon zest, vanilla extract, lemon extract, and shredded zucchini. Mix well.
-
Step 3In 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 4Pour into prepared pan and bake 40 - 50 minutes. Test after 40 minutes and bake a little longer if not quite finished.
-
Step 5Remove from oven. Cool in the pan 10 minutes before turning out onto a plate. Cool the cake completely.
-
Step 6Once 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 7Drizzle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 308kcal, carbohydrates: 52g, cholesterol: 37mg, fat: 9g, fiber: 1g, protein: 5g, saturated fat: 2g, sodium: 357mg, sugar: 28g, unsaturated fat: 7g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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