Lemon Zucchini Cake
Jul. 31st, 2018 11:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaLemon Zucchini Cake
https://www.momontimeout.com/lemon-zucchini-cake-recipe/
Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Uses almond milk. video clip on source website
Prep time 10 min. Cook time 45 min. Total time 55 min.
Servings 10
Ingredients
1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almond milk*(see note below)
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (see link in note below)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
Glaze
1 cup powdered sugar
1-2 tbsp lemon juice
lemon zest- optional
Instructions
1. Preheat oven to 350F.
2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4. In a large bowl, combine the sugar and olive oil. Whisk to combine.
5. Add eggs and almondmilk and whisk together.
6. Add lemon juice and vanilla extract and stir to combine.
7. Add flour mixture and stir just until incorporated.
8. Fold in zucchini and lemon zest.
9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
10. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Glaze
1. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
2. Drizzle the glaze over the cake.
3. Slice and serve.
Notes
1. Don't have cake flour on hand? No problem! https://www.momontimeout.com/substitute-purpose-flour-cake-flour/
2. Almond Breeze Vanilla Almond milk was used, making it dairy free. The vanilla almond milk adds a lovely vanilla flavor that compliments the cake but you can use the original flavor if you have that one on hand. Almond milk is a simple cup-to-cup replacement in most recipes.
https://www.momontimeout.com/lemon-zucchini-cake-recipe/
Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Uses almond milk. video clip on source website
Prep time 10 min. Cook time 45 min. Total time 55 min.
Servings 10
Ingredients
1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almond milk*(see note below)
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (see link in note below)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
Glaze
1 cup powdered sugar
1-2 tbsp lemon juice
lemon zest- optional
Instructions
1. Preheat oven to 350F.
2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4. In a large bowl, combine the sugar and olive oil. Whisk to combine.
5. Add eggs and almondmilk and whisk together.
6. Add lemon juice and vanilla extract and stir to combine.
7. Add flour mixture and stir just until incorporated.
8. Fold in zucchini and lemon zest.
9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
10. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Glaze
1. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
2. Drizzle the glaze over the cake.
3. Slice and serve.
Notes
1. Don't have cake flour on hand? No problem! https://www.momontimeout.com/substitute-purpose-flour-cake-flour/
2. Almond Breeze Vanilla Almond milk was used, making it dairy free. The vanilla almond milk adds a lovely vanilla flavor that compliments the cake but you can use the original flavor if you have that one on hand. Almond milk is a simple cup-to-cup replacement in most recipes.
