Description
This Lemon Zucchini Cake is a moist and flavorful dessert that perfectly balances the freshness of zucchini with bright lemon zest and juice. A delightful twist on a classic cake, it is ideal for a light afternoon treat or a refreshing dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This will ensure your cake rises properly and has a uniform texture.
- Combine Wet Ingredients: In a large bowl, beat together granulated sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined, creating a flavorful base for your cake.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine them without overmixing to maintain a tender cake crumb.
- Fold in Zucchini: Gently fold the shredded zucchini into the batter, distributing it evenly throughout without deflating the mixture.
- Pour and Smooth: Pour the prepared batter into the greased and floured pan, leveling the top with a spatula for even baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40-45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Make sure to shred zucchini finely and, if desired, gently squeeze out excess moisture to avoid a soggy cake.
- You can substitute vegetable oil with a mild-flavored oil like canola oil if preferred.
- The lemon zest and juice can be adjusted for more or less tartness according to taste.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
