Description
This Lemon Zucchini Cake is a moist and flavorful dessert perfect for spring and summer. It combines the fresh zestiness of lemon with the subtle moisture of grated zucchini, creating a light yet rich loaf cake. Finished with a tangy lemon glaze, it’s an inviting treat that balances sweet and citrus notes beautifully.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup finely grated zucchini (moisture slightly squeezed out)
- ½ cup sour cream
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined, creating a flavorful base.
- Add Zucchini and Sour Cream: Stir the finely grated zucchini (with excess moisture squeezed out) and sour cream into the wet mixture. This adds moisture and texture to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely to room temperature.
- Prepare the Glaze: In a small bowl, mix the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Adjust the lemon juice to achieve a drizzle-able consistency.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake before serving, adding a tangy, sweet finish that complements the lemon zest inside.
Notes
- For added texture and flavor, you can fold in ½ cup of chopped walnuts or white chocolate chips into the batter before baking.
- This cake freezes well. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
- Make sure to squeeze out excess moisture from the zucchini to prevent the cake from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
