Description
This delightful Lemon Zucchini Cake is a moist and tender loaf infused with fresh lemon zest and juice, perfectly complemented by the subtle earthiness of shredded zucchini. Baked to golden perfection and topped with a tangy lemon glaze, it’s an ideal treat for breakfast, brunch, or dessert that balances sweetness with a refreshing citrus twist.
Ingredients
Scale
Cake Ingredients
- 1 ¼ cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- â…“ cup vanilla almond milk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze Ingredients
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside; it will be combined with the wet ingredients shortly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until well combined. Add the two eggs and vanilla almond milk, whisking until you achieve a smooth mixture. Stir in the lemon juice and vanilla (or almond) extract, which provide the cake’s bright citrus flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing to keep the cake tender. Then, fold in the shredded and well-drained zucchini along with the fresh lemon zest to add moisture and a subtle vegetable sweetness.
- Bake the Cake: Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. The cake’s top should be dry and lightly golden brown.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth and pourable. Drizzle this tangy glaze evenly over the cooled loaf, allowing it to set.
- Serve: Slice the cake and enjoy this moist, zesty treat perfect for any time of day.
Notes
- Ensure the zucchini is well drained and squeezed dry to prevent excess moisture in the cake batter, which can affect texture.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch to maintain tenderness.
- Use fresh lemon juice and zest for the best citrus flavor.
- For a dairy-free version, use almond milk or any plant-based milk as indicated.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
