Lemon Zucchini Cake is a delightful fusion of fresh flavors and moist texture, making it a perfect choice for those looking for a light and refreshing dessert. This cake combines the subtle earthiness of zucchini with the bright, zesty notes of lemon, resulting in a treat that is both delicious and versatile.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1 tbsp lemon juice
1 tbsp lemon zest
Powdered sugar for dusting (optional)
Lemon slices for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the grated zucchini gently, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
After the cake has cooled, dust with powdered sugar and garnish with lemon slices if desired.
