Description
This Lemon Zucchini Cake is a delightful and moist dessert that combines the freshness of lemon with the subtle sweetness of zucchini. Topped with a tangy lemon glaze, this cake is perfect for summer baking or any time you crave a bright, flavorful treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
For Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the eggs, oil, granulated sugar, and brown sugar until well combined. Stir in the yogurt, lemon zest, lemon juice, and vanilla extract.
- Add Zucchini: Fold in the grated zucchini, then gradually add the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool before glazing.
- Make Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- You can add 1/2 cup of chopped nuts or white chocolate chips for extra texture.
- For a lighter glaze, dust the cooled cake with powdered sugar instead.
