Description
Moist and flavorful Lemon Zucchini Cake with a bright lemon glaze. A perfect way to use up that summer zucchini!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed (more or less to reach desired consistency)
- 1 tablespoon lemon zest
- 1 tablespoon milk or water (optional, for thinning)
Instructions
- Prepare Zucchini: Wash zucchini, grate 2 cups (about 2 medium). Squeeze out excess moisture using a kitchen towel or cheesecloth. Aim to remove at least 1/2 cup of liquid.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together sugar and oil until combined.
- Add eggs one at a time, whisking well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix.
- Gently fold in the squeezed zucchini.
- Bake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare Glaze: While cake cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Add milk or water, one tablespoon at a time, if needed to reach desired consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
- Let the glaze set for about 15-20 minutes before slicing and serving.
Notes
- Squeezing Zucchini: Don’t skip squeezing the zucchini! This is the most important step for preventing a soggy cake. If you don’t have a kitchen towel or cheesecloth, you can use a fine-mesh sieve to press out the excess moisture.
- Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the batter for a nutty flavor and texture.
- Chocolate Chips: Fold in 1 cup of chocolate chips (semi-sweet or dark) for a chocolatey twist.
- Spice it Up: Add a pinch of ground cloves or cardamom to the batter for a warmer, more complex flavor.
- Cream Cheese Frosting: For a richer frosting, try a lemon cream cheese frosting instead of the glaze. Combine 8 ounces of softened cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Beat until smooth and creamy.
- Make it Muffins: Pour the batter into muffin tins lined with paper liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving. It’s best to freeze the cake without the glaze and add the glaze after thawing.
- Lemon Extract: If you want an even stronger lemon flavor, you can add 1/2 teaspoon of lemon extract to the batter.
- Brown Butter: For a richer, nuttier flavor, try using brown butter instead of vegetable oil. Brown the butter in a saucepan over medium heat until it turns golden brown and smells nutty. Let it cool slightly before adding it to the batter.
- Cake is too dry: Make sure you’re not overbaking the cake. Check for doneness with a wooden skewer. If the cake is still dry, try adding a little more oil to the batter next time.
- Cake is too dense: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a dense cake. Also, make sure your baking powder and baking soda are fresh.
- Cake is sinking in the middle: This can be caused by several factors, including overmixing, using too much liquid, or not baking the cake long enough. Make sure you’re following the recipe carefully and checking for doneness with a wooden skewer.
- Glaze is too thick: Add a little more lemon juice or milk to thin it out.
- Glaze is too thin: Add a little more powdered sugar to thicken it up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes