Lemon Zucchini Cake has a special place in my heart, bringing back memories of sunny afternoons in my grandmother’s garden. I remember picking the oversized zucchini, thinking there was no way it could be delicious, but oh, how wrong I was! This cake is a game-changer; it’s the most wonderfully moist Lemon Zucchini Cake I’ve ever had, bursting with bright citrus and tender crumb. It’s so easy to whip up, making it the perfect simple Lemon Zucchini Cake recipe for any occasion. Let’s get baking!
Why You’ll Love This Lemon Zucchini Cake
- The flavor is absolutely divine – a perfect balance of bright lemon and subtle sweetness.
- It’s incredibly moist and tender thanks to the zucchini.
- Prep time is a breeze, making it an easy Lemon Zucchini Cake for busy weeknights.
- It’s a fantastic way to use up garden zucchini!
- This recipe is budget-friendly, using simple pantry staples.
- It’s a crowd-pleaser that both kids and adults adore, much like a delicious Lemon Zucchini Bread.
- The natural moisture from the zucchini makes it taste extra special.
- It’s a surprisingly light yet satisfying dessert.
Ingredients for Lemon Zucchini Cake
Here’s what you’ll need for this delightful Zucchini Lemon Cake Recipe. The star, of course, is the zucchini; make sure it’s shredded and then squeezed very dry. This step is crucial for achieving that perfect, tender crumb and preventing a soggy cake. We also use room temperature eggs, which helps them incorporate better for a lighter texture. The lemon zest provides that incredible fragrance and bright flavor that makes this cake so special.
- 1 ¼ cup granulated sugar – for sweetness
- 6 tablespoons extra virgin olive oil – or vegetable/canola oil for moisture
- 2 eggs (room temperature) – for structure and richness
- ⅓ cup vanilla almond milk or whole milk – adds moisture
- 2 tablespoons lemon juice – for that signature tartness
- 1 teaspoon vanilla or almond extract – enhances flavor
- 2 cups cake flour – creates a delicate crumb
- 1 ⅓ teaspoons baking powder – for leavening
- ½ teaspoon kosher salt – balances sweetness
- 1 ½ cup shredded zucchini (drained and squeezed dry) – the secret to a moist cake!
- 2 tablespoons lemon zest – for intense lemon flavor
How to Make Lemon Zucchini Cake
Making this cake from scratch is surprisingly simple, and the result is pure sunshine in every bite. Follow these steps for a perfect, tender cake every time.
- Step 1: Get your oven ready by preheating it to 350°F (175°C). Make sure to properly grease and line your 9×5-inch loaf pan or a 9-inch round cake pan. This ensures your beautiful Lemon Zucchini Cake releases without a hitch.
- Step 2: In a large mixing bowl, combine the granulated sugar, olive oil, and eggs. Whisk them together until the mixture becomes pale and slightly fluffy – this is a key indicator of a well-aerated batter.
- Step 3: Add the almond milk (or whole milk), fresh lemon juice, and vanilla or almond extract to the wet ingredients. Whisk everything until it’s nicely incorporated, creating a smooth base for your cake.
- Step 4: In a separate bowl, whisk together the cake flour, baking powder, and kosher salt. This dry mix is essential for the cake’s structure and rise.
- Step 5: Gradually introduce the dry ingredients into the wet ingredients. Stir gently until they are just combined. Be careful not to overmix at this stage; we want to keep that batter light and airy.
- Step 6: Now for the stars of the show! Gently fold in the shredded zucchini and fresh lemon zest. This is where the magic happens, infusing the batter with moisture and bright flavor.
- Step 7: Pour the batter evenly into your prepared pan and smooth the top with a spatula so it bakes evenly.
- Step 8: Bake for 30-35 minutes if you’re using a round cake pan, or for 45-50 minutes if you’re making a loaf. You’ll know it’s done when a toothpick inserted into the center comes out clean. This is how you know your Lemon Zucchini Cake from scratch is ready!
- Step 9: Let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is crucial for preventing the cake from breaking.
- Step 10: Once cooled, slice and enjoy! Learning how to make Lemon Zucchini Cake has never been so rewarding.
Pro Tips for the Best Lemon Zucchini Cake
I’ve learned a few tricks over the years to make sure this cake turns out absolutely perfect every single time. Follow these tips for a truly outstanding treat!
- Always squeeze the shredded zucchini as dry as possible. This is the key to a moist and tender cake and prevents it from becoming dense.
- Don’t overmix the batter once you add the flour; stop as soon as it’s just combined to keep the cake light.
- Using cake flour instead of all-purpose flour contributes to a finer, more delicate crumb.
- Zesting your lemons before juicing them ensures you get the most fragrant zest possible.
What’s the secret to perfect Lemon Zucchini Cake?
The ultimate secret is properly preparing the zucchini by shredding and squeezing out as much moisture as you can. This step ensures your Lemon Zucchini Cake is wonderfully moist and tender, not heavy or soggy. For more baking tips, check out this guide on dessert making.
Can I make Lemon Zucchini Cake ahead of time?
Yes! You can bake the cake a day in advance. Once completely cooled, store it tightly wrapped at room temperature. It holds up beautifully for meal prep.
How do I avoid common mistakes with Lemon Zucchini Cake?
The biggest pitfall is overmixing after adding the flour, which can create a tough cake. Also, be sure to squeeze your zucchini dry to prevent a dense, wet texture.
Best Ways to Serve Lemon Zucchini Cake
This delightful Lemon Zucchini Cake is fantastic on its own, but a few simple additions can elevate it even further. I love serving it warm with a dollop of freshly whipped cream – it’s so light and airy! For an extra burst of citrusy goodness, a simple lemon glaze takes it to the next level, making it a truly gorgeous Glazed Lemon Zucchini Cake. You can also dust it with a bit of powdered sugar for a lovely finish that’s both elegant and easy. It pairs wonderfully with a scoop of homemade ice cream.
Nutrition Facts for Lemon Zucchini Cake
When you’re enjoying a slice of this delicious Lemon Zucchini Cake, here’s a breakdown of what you’re getting per serving. This cake is a fantastic way to sneak in some goodness from your garden!
- Calories: 250
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Protein: 4 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Sugar: 14 grams
- Sodium: 150 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Lemon Zucchini Cake
Once your beautiful Lemon Zucchini Cake is completely cooled, proper storage is key to keeping it fresh and delicious. For enjoying it over a few days, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay wonderfully moist in the refrigerator for about 3 to 4 days. If you want to save some for later, this cake freezes incredibly well. Wrap it securely in plastic wrap, then in aluminum foil, and it can be stored in the freezer for up to 3 months. This makes it perfect for planning ahead, just like a well-prepared Lemon Zucchini loaf recipe.
When you’re ready to enjoy a slice from the fridge, it’s usually best at room temperature. For frozen cake, thaw it overnight in the refrigerator before unwrapping. If you prefer it warm, you can gently reheat individual slices. A quick 10-15 seconds in the microwave is usually enough to revive that lovely moist texture. You can also warm it in a low oven (around 300°F or 150°C) for a few minutes until just heated through.
Frequently Asked Questions About Lemon Zucchini Cake
What is Lemon Zucchini Cake?
A Lemon Zucchini Cake is a moist and tender cake that incorporates shredded zucchini and fresh lemon zest into its batter. The zucchini adds incredible moisture without altering the flavor, while the lemon provides a bright, zesty counterpoint. It’s a fantastic way to use up extra garden produce!
Why is Lemon Zucchini Cake good?
This cake is so good because it’s unbelievably moist and tender, thanks to the natural moisture from the zucchini. The combination of bright lemon flavor and the soft crumb makes it a delightful treat that’s perfect for breakfast, dessert, or a snack. It’s also surprisingly easy to make, making it a go-to recipe. For breakfast ideas, consider these breakfast bowl recipes.
Can I use regular zucchini or only baby zucchini?
You can use any type of zucchini! The key is to shred it and then squeeze out as much excess moisture as possible, regardless of the size. This step is crucial for ensuring your cake is moist and tender, not dense or watery. Don’t worry if your zucchini is a bit larger; it’ll work just fine!
How do I make Lemon Zucchini Cake healthier?
To make a Healthy Lemon Zucchini Cake, you can reduce the sugar slightly, use whole wheat flour or a blend, and opt for a liquid sweetener like maple syrup if desired. You can also swap some of the oil for unsweetened applesauce. While it might change the texture slightly, it’s a great way to lighten it up.
Variations of Lemon Zucchini Cake You Can Try
Once you master the basic Lemon Zucchini Cake, you’ll want to try all the fun ways to adapt this recipe! For a truly special occasion, consider turning this batter into a beautiful Lemon Zucchini Bundt Cake. The intricate details of the pan hold the moist crumb perfectly, and it looks stunning with a simple glaze. If you’re looking for a lighter option, you can easily create a Healthy Lemon Zucchini Cake by reducing the sugar a bit and perhaps swapping some oil for unsweetened applesauce. Embrace the season with a delightful Summer Zucchini Lemon Cake that’s perfect for picnics or potlucks! You might also enjoy these cranberry feta pinwheels for a savory appetizer.
Print
Amazing Lemon Zucchini Cake moist delight
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This irresistible lemon zucchini cake transforms humble garden zucchini into a moist, sunshine-bright dessert. Flecked with fragrant lemon zest and baked to golden perfection, each slice delivers a tender crumb that’s surprisingly light despite its rich flavor. The natural moisture from the shredded zucchini keeps the cake deliciously soft for days.
Ingredients
- 1 ¼ cup granulated sugar
- 6 tablespoons extra virgin olive oil or vegetable or canola oil
- 2 eggs (room temperature)
- ⅓ cup vanilla almond milk or whole milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
- 2 cups cake flour
- 1 ⅓ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cup shredded zucchini (drained and squeezed dry)
- 2 tablespoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or 9-inch round cake pan.
- In a large bowl, whisk together granulated sugar, olive oil, and eggs until pale and slightly fluffy.
- Add almond milk, lemon juice, and vanilla extract to the wet ingredients and whisk until incorporated.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded zucchini and lemon zest gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes for a round cake or 45-50 minutes for a loaf, until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- For best results, squeeze excess moisture from the shredded zucchini.
- Using room temperature eggs creates a more tender crumb.
- Zest lemons before juicing them for maximum flavor.
- Line the pan with parchment paper to prevent sticking.
- Start checking for doneness a few minutes before the suggested baking time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 70 mg