If you crave a dessert that marries bright citrus and garden-fresh flavor with meltingly moist texture, this Lemon Zucchini Cake is about to steal your heart (and your taste buds)! Each bite carries the sunshine tang of lemon and the gentle sweetness that zucchini brings, all nestled beneath a sweet-tart glaze. Whether you found extra zucchini in your fridge or are just looking for a fresh twist on a classic loaf cake, this delightful recipe is destined to become a star in your dessert lineup.
Ingredients You’ll Need
Simple, everyday ingredients are the secret to making Lemon Zucchini Cake so special. Each one plays a role: the zucchini ensures moistness, the lemon adds a lively zing, and a luscious glaze ties everything together in every glorious slice!
- All-purpose flour: The backbone of the cake, giving the loaf just the right structure and softness.
- Baking powder: Helps the cake rise perfectly, delivering a light, airy crumb.
- Baking soda: Reacts with the lemon juice and sour cream, boosting tenderness and lift.
- Salt: Enhances all the other flavors while balancing the sweetness.
- Granulated sugar: Adds sweetness and moisture, and gives the cake a subtle golden color.
- Large eggs: Bind the cake for stability while contributing richness.
- Vegetable oil: Provides moistness throughout the loaf (oil keeps cakes soft even days later).
- Sour cream: Lends creaminess, a tender crumb, and subtle tang to complement the lemon.
- Lemon zest: Brightens every slice with the pure essence of lemon.
- Lemon juice: Infuses tang throughout the batter and powers the glaze.
- Vanilla extract: Rounds out the flavors, giving the cake a distinctly homemade feel.
- Finely grated zucchini (squeezed dry): Secretly adds moisture and specks of color—no one will know there’s a veggie in there!
- Powdered sugar (for glaze): Ensures your lemon glaze is silky-smooth and sweet.
- Lemon juice (for glaze): Makes the glaze fresh, punchy, and utterly irresistible.
How to Make Lemon Zucchini Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil or nonstick spray. This will help your Lemon Zucchini Cake release effortlessly and make clean up a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, so your loaf rises perfectly and tastes just right every time.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat together the sugar, eggs, oil, sour cream, lemon zest, lemon juice, and vanilla extract until the batter is silky-smooth. The lemon and vanilla aromas at this stage are simply irresistible and hint at what’s to come!
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture. Mix until just combined—overmixing can make your cake dense instead of light and fluffy. Now, gently fold in the grated zucchini, making sure it’s evenly distributed throughout the batter.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Pop it in the oven and bake for 50 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a moist crumb or two.
Step 6: Cool and Glaze
Let the Lemon Zucchini Cake cool in its pan for about 10 minutes (so it sets up a bit), then carefully transfer to a wire rack. While it cools, whisk up the lemon glaze by combining powdered sugar and lemon juice until smooth. Once the cake is completely cool, drizzle the glaze generously over the top for that gorgeous finishing touch.
How to Serve Lemon Zucchini Cake
Garnishes
Dress up your Lemon Zucchini Cake with curls of lemon zest, a dusting of extra powdered sugar, or even thin slices of candied lemon for an extra pop of sunshine on every piece. Sometimes, a few edible flowers or fresh mint leaves turn this loaf into a springtime showstopper.
Side Dishes
Pair your cake with a spoonful of whipped cream, Greek yogurt, or a fresh fruit salad for a brunch-worthy treat. If you want a cozy afternoon pick-me-up, a hot cup of tea or an iced matcha latte is a dreamy match for all that citrusy goodness.
Creative Ways to Present
Why not cut your Lemon Zucchini Cake into elegant squares and stack them up for a tiered dessert table? For summer picnics, slice and wrap individual pieces in parchment and twine. Or, serve atop vintage plates with edible flowers for a rustic-chic touch your guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Zucchini Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, you can keep it in the fridge so the glaze stays perfect.
Freezing
To freeze, wrap the loaf (unglazed is best) in two layers of plastic and a layer of foil. It will maintain its flavor and texture for up to 2 months. When ready to enjoy, thaw at room temperature and glaze just before serving so each slice tastes fresh-baked.
Reheating
If you want that just-baked warmth, simply microwave individual slices for about 10 seconds. The glaze will slightly melt and infuse the cake with even more lemony goodness. Avoid reheating the whole loaf, as it can dry out—individual slices are best!
FAQs
Can I make Lemon Zucchini Cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just be sure to check the package instructions for any unique tips, and your cake will still turn out moist and flavorful.
What’s the best way to squeeze the zucchini dry?
After grating your zucchini, place it in a clean kitchen towel or sturdy paper towels and wring out as much moisture as possible. Removing excess water is key for a fluffy, not soggy, Lemon Zucchini Cake.
Can I double the recipe for a crowd?
Yes, you can! Just double all ingredients and divide between two loaf pans, or bake in a 9×13-inch pan for a more bar-like presentation. Adjust baking time as needed, and check with a toothpick for doneness.
Is it possible to use other types of oil?
Definitely. Any neutral vegetable oil works, but you can also use light olive oil or melted coconut oil for a subtle flavor twist. Just avoid strong-flavored oils, so the lemon can really shine.
Can I add mix-ins like nuts or berries?
Of course! Chopped walnuts, pecans, or even blueberries all play happily in this batter. Fold in about a half cup at the end, right after adding the zucchini, for a little extra texture or burst of color.
Final Thoughts
If you’re ready for a cake that brings sunshine to your kitchen and puts a spring in your step, this Lemon Zucchini Cake is truly a must-bake. Every time I pull it out of the oven, I can’t help but sneak a warm slice—so don’t be surprised if it disappears fast! You’ll fall in love with how easy and delicious it is, and I hope it becomes a favorite in your home, too.
Print
Lemon Zucchini Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Zucchini Cake is a delightful blend of tangy lemon and moist zucchini, creating a flavorful and tender dessert perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups finely grated zucchini (squeezed dry)
For Glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare Wet Mix: In a large bowl, beat together sugar, eggs, oil, sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Ingredients: Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in grated zucchini.
- Bake: Pour batter into the loaf pan and bake for 50-55 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool cake in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for glaze, and drizzle over the cake.
Notes
- Be sure to squeeze excess moisture from the zucchini to avoid a soggy cake.
- You can double the glaze if you prefer a sweeter topping.
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