lemon zucchini cake
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- FOR THE CAKE
- 2 large eggs
- 1 cup white sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 2 to 3 cups shredded zucchini (1 medium zucchini)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- FOR THE GLAZE
- 1 cup sifted powdered sugar
- 2 tablespoons fresh squeezed lemon juice
How To Make lemon zucchini cake
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Step 1Preheat oven to 350 degrees and spray a bundt or large loaf pan with cooking spray.
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Step 2Mix sugar, eggs, oil and sour cream together until well combined. Add lemon juice, lemon zest and shredded zucchini and mix well.
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Step 3Mix 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.
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Step 4Pour 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.
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Step 5Sift 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.
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Step 6Drizzle 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! 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!
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