Lemon Zucchini Cake

1
Laurie Sanders

By
@rhinemaidens3

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10-12
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • FOR THE CAKE

  • 2 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Lemon Zucchini Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon #zucchini #cake



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