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
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
