Description
This Lemon Zucchini Cake is a moist and flavorful loaf cake that combines the fresh zest and juice of lemon with shredded zucchini for a delightful twist on a classic dessert. Perfectly balanced with a hint of vanilla and optional nuts or raisins for added texture, this cake is a great way to enjoy the sweetness of lemon and the subtle moisture from zucchini in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup buttermilk or milk
Add-ins
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped nuts or raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In a large bowl, blend granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is well combined and slightly pale, indicating good integration of ingredients.
- Add Lemon Flavor: Stir in the lemon zest and fresh lemon juice to the wet mixture, mixing thoroughly to infuse the batter with a bright citrus flavor.
- Incorporate Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Stir gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Zucchini and Add-ins: Gently fold the grated zucchini along with nuts or raisins if using, making sure to mix without overworking the batter to maintain a tender cake texture.
- Prepare for Baking: Pour the finished batter into the prepared loaf pan and smooth the top with a spatula for even baking and a clean finish.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes to set before transferring to a wire rack to cool completely, preventing it from becoming soggy.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the cake from becoming too wet.
- Using buttermilk is preferred for a tender crumb, but regular milk can be used as a substitute.
- For added texture and flavor, add nuts like walnuts or pecans, or dried fruit such as raisins.
- Do not overmix the batter once the flour is added to keep the cake light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
