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Lemon Zucchini Cake Recipe

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★★★★★

4.5 from 60 reviews

This Lemon Zucchini Cake is a moist, flavorful dessert that combines the freshness of lemon with tender grated zucchini. Perfectly balanced with a tangy lemon glaze, this cake offers a delightful twist on a classic zucchini bake, making it ideal for any occasion where a light, citrusy treat is desired.

Ingredients

Scale

Cake

  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 1 cup vegetable oil
  • 3 large eggs
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups finely grated zucchini

Glaze

  • 3 tablespoons unsalted butter, melted
  • 1 cup powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Prepare the zest and juice: Zest 2 large lemons and set aside. Freshly squeeze ¼ cup lemon juice for the cake and 2 tablespoons for the glaze.
  2. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and lemon zest until fragrant. Add 1 cup vegetable oil, 3 large eggs, ¼ cup lemon juice, and 2 teaspoons vanilla extract, mixing thoroughly until smooth and combined.
  3. Combine dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, ½ teaspoon baking powder, 2 teaspoons baking soda, and ¾ teaspoon salt.
  4. Integrate wet and dry components: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
  5. Add zucchini: Fold in 2 cups of finely grated zucchini, ensuring it is evenly distributed throughout the batter.
  6. Prepare baking pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  7. Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Make the glaze: While the cake bakes, combine 3 tablespoons melted unsalted butter, 1 cup sifted powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons freshly squeezed lemon juice in a bowl. Whisk until smooth and glossy.
  9. Glaze the cake: Once the cake is slightly cooled but still warm, drizzle or spread the lemon glaze evenly over the top to soak in.
  10. Cool and serve: Allow the cake to cool completely before cutting into squares and serving. This enhances the flavor and texture.

Notes

  • Finely grate the zucchini and squeeze excess moisture if too watery to prevent a soggy cake.
  • Use fresh lemons for zest and juice to achieve the best lemon flavor.
  • The glaze adds sweetness and a tangy finish; apply while the cake is warm for better absorption.
  • Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
  • This cake freezes well; wrap tightly and thaw before glazing.

Keywords: Lemon Zucchini Cake, Moist Lemon Cake, Zucchini Dessert, Lemon Glaze Cake, Summer Cake, Easy Baked Cake

Find it online: https://mjrecipe.com/lemon-zucchini-cake-recipe/