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.
