A light fluffy palate soothing delight. Not too rich or heavy if you like lemon you will love this cake.
Lemon Zucchini Cake
Ingredients
- 1 cup granulated sugar
- zest of 2 large lemons
- 1 cup vegetable oil
- 3 large eggs
- 1/4 cup f lemon juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups grated zucchini
- Lemon Glaze:
- 3 tablespoons unsalted butter melted
- 1 cup powdered sugar; sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- Grease a bundt pan or 9x13-inch baking pan and set aside.
- In a mixing bowl mix together the sugar and lemon zest until combined.
- Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix until combined.
- Add the flour, baking powder, baking soda, and salt and mix until just combined.
- Fold in the zucchini.
- Spoon batter into prepared pan.
- Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely.
- Lemon Glaze:
- In a medium bowl, mix together the melted butter, powdered sugar, vanilla, and lemon juice. Whisk until smooth and drizzle over cooled cake. The glaze will harden slightly.
- Serve and enjoy!