I recently discovered a new favorite dessert – Lemon Zucchini Cake. This delicious cake is the perfect combination of sweet and tangy flavors, with a moist texture that melts in your mouth.
Made with fresh zucchini and lemon juice, this cake is a healthier alternative to traditional cakes that are loaded with sugar and artificial ingredients. The zucchini adds a subtle flavor and moisture to the cake, while the lemon juice gives it a refreshing kick.
I’m excited to share this recipe with you because it’s a perfect way to use up any extra zucchini you may have. Plus, the lemon flavor adds a refreshing twist to a classic cake. Trust me, you won’t be disappointed!
Lemon Zucchini Cake
Experience an flavor explosion with our Lemon Zucchini Cake – a moist, sweet, and tangy treat that will leave your taste buds dancing! 🍋🍰
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
Instructions
To make this delicious Lemon Zucchini Cake, follow these simple steps:
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking pan with butter or cooking spray.
3. In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
4. In another mixing bowl, beat together the eggs, sugar, oil, lemon juice and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated zucchini and lemon zest.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool for 10 minutes before slicing and serving.
Enjoy this moist and flavorful cake with a cup of tea or coffee! 😊🍰