Lemon Zucchini Cake with Lemon Glaze
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a bright lemon glaze that will keep you coming back for one more slice. The zucchini adds wonderful moisture and tenderness, while fresh lemon zest and juice provide a burst of citrus flavor. It’s an excellent way to use up that garden zucchini during the summer months.
- Serves
- 8–10
Directions
-
Prepare the Pan and Oven: Preheat oven to 350°F. Grease and lightly flour an 8-inch round cake pan or line a loaf pan with parchment paper.
-
Prepare the Zucchini: Shred zucchini using the large holes of a box grater. Place the shredded zucchini in a wire mesh strainer or a clean kitchen towel and squeeze firmly to remove excess moisture. Measuring the zucchini after draining ensures the proper cake texture.
-
Mix the Wet Ingredients: In a large bowl, whisk together sugar, olive oil, eggs, milk, lemon juice, and vanilla or almond extract until smooth and well combined.
-
Combine the Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
-
Prepare the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Fold in the drained zucchini and lemon zest, being careful not to overmix. The batter should be thick and smooth.
-
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
-
Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar and enough lemon juice to create a smooth, pourable glaze. Start with 1 tablespoon of lemon juice and add more as needed.
-
Glaze and Serve: Drizzle the lemon glaze over the cooled cake. Allow the glaze to set for a few minutes before slicing.
Shawnie’s notes
For the best texture, be sure to squeeze the zucchini well. Too much moisture can make the cake sink.
Fresh lemon zest provides the most intense citrus flavor because the natural oils in the zest carry the lemon aroma.
For an extra-special presentation, garnish the glazed cake with thin lemon slices, additional lemon zest, or a sprinkle of toasted almonds.
Cake Flour Substitution: To make a perfect 1-cup cake flour substitute, measure 1 cup of all-purpose flour, remove 2 tablespoons of the flour, and replace with 2 tablespoons of cornstarch or arrowroot powder. Whisk the mixture together to evenly distribute the ingredients. The cornstarch adds tenderness and lowers the overall protein content of the mixture to mimic that of cake flour.
From Shawnie's class “Flavors From the Farmer’s Market”
