Description
This Lemon Zucchini Cake is a moist and flavorful dessert that combines the freshness of lemon with the subtle earthiness of zucchini. Enhanced by a bright lemon glaze, this cake is perfect for a spring or summer treat, offering a balance of sweet and tangy notes along with a 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 for easy removal.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and lightly colored with lemon oils, enhancing the cake’s lemon flavor.
- Add Wet Ingredients: To the sugar and zest mixture, add the vegetable oil, eggs, freshly squeezed lemon juice, and vanilla extract. Beat together until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Add Zucchini: Fold in the finely grated zucchini evenly throughout the batter. The zucchini adds moisture and subtle texture without overpowering the lemon flavor.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together melted unsalted butter, powdered sugar, vanilla extract, and freshly squeezed lemon juice until smooth and glossy.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake. Allow the glaze to set for at least 20 minutes before slicing and serving. This adds a sweet, tangy finish that perfectly complements the cake.
Notes
- Use finely grated zucchini to ensure it blends well and doesn’t add moisture that can make the cake soggy.
- For extra lemon flavor, reserve some lemon zest for garnishing the glazed cake.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 3 months, thaw before glazing.
- Ensure the zucchini is fresh and firm for the best texture and moisture balance.
Keywords: lemon zucchini cake, lemon cake, zucchini dessert, moist zucchini cake, lemon glaze cake, easy baking recipes, summer cake, homemade cake