Lemon Zucchini Cake is a delightful addition to your dessert repertoire. With its moist texture and refreshing citrus flavor, this cake effortlessly marries the zucchini that often finds itself lurking in our crisper drawers with the bright zest of lemon. Ideal for summer gatherings or a cozy afternoon tea, it’s a cake that not only satisfies your sweet tooth but also showcases a hidden vegetable, making it a kid-approved treat!
Why you’ll love this dish
The beauty of Lemon Zucchini Cake lies in its versatility and ease. First off, it’s a one-bowl wonder that comes together quickly, making it perfect for a last-minute dessert or a delightful addition to a potluck. It’s also budget-friendly, as most of the ingredients are pantry staples. Whether you’re celebrating a birthday or simply indulging yourself on a weeknight, this cake’s light lemon flavor and moist texture make it an instant favorite.
“This Lemon Zucchini Cake is a game-changer! It’s moist, not overly sweet, and the lemon glaze takes it to the next level. My kids didn’t even notice the zucchini!" – Happy Baker, ⭐⭐⭐⭐⭐
The cooking process explained
Making Lemon Zucchini Cake is straightforward and approachable, even for novice bakers. Begin your journey by preheating your oven and greasing the cake pan—these are essential first steps. Next, it’s all about mixing; you’ll mix dry ingredients in one bowl and wet ingredients in another before bringing them together. The incorporation of freshly grated zucchini adds moisture and a subtle flavor, elevating the cake to new heights. Finally, bake until perfectly golden, let it cool, and glaze with a zesty lemon icing for that finishing touch.
What you’ll need
Gathering your ingredients is the first step to success. Here’s what you’ll need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup grated zucchini (a great way to use excess zucchini)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest (about one lemon)
- ¼ tsp salt
- 1 cup powdered sugar
- 2-3 tbsp lemon juice (fresh is best!)
Optional substitutions: Use whole wheat flour for added nutrition or olive oil for a richer taste.
