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...
Provided by Laurie Sanders
Categories Cakes
Time 1h10m
Number Of Ingredients 15
Steps:
- 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.
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Courtney Mackey
[email protected]I'm not a big fan of zucchini, but this cake was actually really good!
Abdulkalam ansari
[email protected]This recipe is a great way to use up zucchini from the garden.
Tammie Keeton
[email protected]This cake was easy to make and it turned out great! I'll definitely be making it again.
Amrin Hafsa
[email protected]I found this cake to be a bit dry, but the flavor was good.
Eba Skyfox
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Alejandro Mendez
[email protected]This recipe is a keeper! The cake was so moist and flavorful, and the lemon glaze was the perfect finishing touch.
Phone
[email protected]I was pleasantly surprised by how moist and flavorful this cake was. I'll definitely be making it again.
Mia Penunuri
[email protected]This cake is delicious! I added a bit of chopped nuts to the batter for extra crunch.
Jade Grasiani
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so easy to make and it always turns out perfectly.
hami nepali
[email protected]This lemon zucchini cake was a hit! It was moist and flavorful, with a perfect balance of sweetness and tanginess. The zucchini added a nice texture and moisture to the cake, and the lemon glaze was the perfect finishing touch.