Description
A bright and moist cake combining garden-fresh zucchini with zesty lemon and a sweet, tart glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini, squeezed dry
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Cream together butter and granulated sugar until fluffy.
- Beat in eggs one at a time, then stir in lemon zest and vanilla.
- Whisk flour, baking powder, and salt; fold into the wet ingredients.
- Gently fold in the squeezed grated zucchini.
- Pour batter into pan and bake for 35-45 minutes until a toothpick comes out clean.
- Whisk powdered sugar and lemon juice together to create the glaze.
- Pour glaze over the cooled cake and let set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American