Description
This Lemon Zucchini Cake is a moist and flavorful dessert that combines the fresh, zesty taste of lemon with the subtle earthiness of grated zucchini. Enhanced with a light lemon glaze, this cake is perfect for spring or summer gatherings, offering a delightful balance of citrus brightness and tender crumb.
Ingredients
Scale
Cake Ingredients
- 1 cup granulated sugar
- Zest of 2 large lemons
- 1 cup vegetable oil
- 3 large eggs
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 2 cups finely grated zucchini
Glaze Ingredients
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the granulated sugar, lemon zest, and vegetable oil. Beat until smooth and well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the freshly squeezed lemon juice and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Incorporate dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add zucchini: Fold in the finely grated zucchini evenly into the batter, ensuring it’s distributed without overworking the mixture.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake is baking, whisk together the melted unsalted butter, sifted powdered sugar, vanilla extract, and freshly squeezed lemon juice in a small bowl until smooth and glossy.
- Glaze the cake: Once the cake has cooled slightly but is still warm, pour the lemon glaze evenly over the top to allow it to soak in and add extra moisture and flavor.
- Cool and serve: Allow the cake to cool completely before slicing. Serve as a refreshing dessert or a sweet snack with tea or coffee.
Notes
- Use firm, fresh zucchini and grate finely to prevent excess moisture in the cake.
- For a more intense lemon flavor, add extra lemon zest to the glaze.
- Allow the cake to cool slightly before glazing to help the glaze absorb properly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and thaw before serving.
Keywords: lemon zucchini cake, zucchini dessert, lemon cake, moist lemon cake, lemon glaze, easy zucchini cake, summer desserts