Description
This delightful Lemon Zucchini Cake combines the freshness of lemon with the subtle moisture of zucchini for a light, flavorful dessert. Perfectly moist and tender, this cake is an excellent way to incorporate vegetables into a sweet treat, offering a zesty twist on a traditional cake that’s ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Additional
- 2 cups shredded zucchini (about 2 medium zucchinis)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a large bowl, beat together the sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined, ensuring the sugar starts dissolving.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing gently just until combined to avoid overmixing, which can make the cake dense.
- Fold in Zucchini: Gently fold in the shredded zucchini, making sure it is evenly distributed throughout the batter without deflating it.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or frosting.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Shredded zucchini adds moisture and texture without a strong vegetable flavor.
- For extra lemon flavor, consider adding a light lemon glaze after the cake cools.
- Ensure zucchini is well drained if it releases a lot of moisture to avoid a soggy cake.
