Favourite Lemon Zucchini Cake | Life, Love and Sugar

I’m a giant fan of zucchini, however including it to desserts is one thing I solely began doing a pair years in the past. Since then, I’ve fallen in love with the enjoyable treats you possibly can have whereas getting a facet of veggie. And whereas I don’t have a backyard, I do know many do and it’s all the time good to have nice recipes to make use of up what you’ve grown. No level in doing all of the exhausting work and never having fun with the fruits (or veggies!) of your labor! My traditional zucchini bread and this AMAZING zucchini chocolate cake have been on the high of my listing of favorites, however this lemon zucchini cake would possibly simply give them a run for his or her cash!

Based mostly loosely on my lemon poke cake recipe, the cake itself is tremendous moist, due to the oil-butter combo (and the zucchini). And it’s SO tender! The acidity of the lemon juice does wonders in breaking down the glutens within the batter and, in fact, provides terrific, large, actual lemon taste together with the lemon zest. I can’t say sufficient about how nice the lemon taste is. Prime it off with the most effective cream cheese frosting ever, and don’t be shocked when one chunk turns into ten! Bon appétit!

What You’ll Want

Time to load up your procuring cart! Right here’s what you’ll must make this summery cake. For exact measurements, scroll to the recipe card beneath.

Suggestions for Baking with Zucchini

• Dimension issues. Purpose for small or medium zucchini. They are usually sweeter and extra tender with smaller seeds and extra delicate peels.
• Don’t peel. The zucchini pores and skin contributes colour, texture, and taste to the dessert. So, depart it on. I like the way in which it softens because it bakes, form of melting into the cake.
• Ideas on shredding. In case your items of shredded zucchini are on the longer facet, they’ll make this cake tough to slice. I’ll typically shred my zucchini a little bit smaller or give it a fast chop earlier than folding it into the batter.
• Squeeze. I didn’t squeeze out moisture from my zucchini, but when it looks like the moisture is extreme, you possibly can squeeze among the moisture out with a cheesecloth (or blot totally with a paper towel). You need among the moisture from the vegetable, however an excessive amount of will damage the feel of the cake.
• Test for doneness. The zucchini makes this cake additional dense and moist, which may end up in a sunken heart if it isn’t cooked by. Test for doneness by poking a toothpick into the middle. If it comes out principally clear with a couple of crumbs, it’s prepared!

The way to Make a Lemon Zucchini Cake

Able to get began? Right here’s a fast overview of how one can make this zingy, zesty zucchini cake. You should definitely scroll to the recipe card beneath for extra detailed directions.

• Prep. Preheat oven to 350°F and spray a 9×13-inch cake pan with non-stick.
• Mix the dry elements. Whisk collectively the flour, baking powder, baking soda, and salt.
• Mix the moist elements. Beat the butter, oil, sugar, lemon zest, and vanilla extract on excessive pace till mild in colour and fluffy (2-3 minutes). Combine within the eggs, one by one.
• Put all of it collectively. Combine in half of the dry elements, then mix the milk and lemon juice and blend them into the batter. Combine within the remaining dry elements. Gently fold the zucchini into the batter.

• Bake. Pour the batter into the ready cake pan and bake for 28-33 minutes.
• Cool. Let the cake cool fully earlier than frosting.

Variation Concepts

• Lemon frosting. I’ll typically add a splash of lemon juice and a little bit lemon zest to the frosting. Voila! Lemon cream cheese frosting.
• Go for a glaze. Not a giant frosting individual? You possibly can swap it out for the pleasant glaze from this Vanilla Bundt Cake recipe. Simply make sure to let the cake cool for a bit earlier than glazing.
• Make ’em cupcakes. In search of a shareable dessert? As an alternative of pouring the batter right into a 9×13 cake pan, fill 24 customary cupcake tins ~3/4 of the way in which and bake for about 15-20 minutes.

The way to Retailer

• Fridge. Wrap the cake pan in a double layer of plastic wrap. In any other case, prepare slices in a single layer in an hermetic container. You’ll be able to retailer the leftovers within the fridge for 4-5 days. This cake is greatest loved at room temperature, so let the chilly leftovers sit on the counter for a bit earlier than having fun with.
• Freezer. Want extra time? Wrap the cake in two layers of plastic wrap or prepare slices in a single layer in an hermetic, freezer-safe container. It’ll hold within the freezer for as much as 3 months. Enable it to thaw within the fridge earlier than serving.