Lemon-Zucchini-Cake
2 min read

Lemon Zucchini Cake


🍋 Lemon Zucchini Cake

Moist, fresh, and wonderfully lemony – this Lemon Zucchini Cake is the perfect combination of summer freshness and easy baking enjoyment. The finely grated zucchini ensures a wonderfully moist texture, while the lemon glaze gives the cake a fruity sweetness and a light tang. A simple recipe that always works and is sure to surprise your guests!

Ingredients

For the batter:

1 zucchini
Juice of 2 lemons
300 g wheat or spelt flour (Type 405 or 630)
3 tsp baking powder
180 g sugar
1 pinch of salt
130 ml olive oil
2 eggs (size M)

For the glaze:

Juice of 1 lemon
150 g powdered sugar

Preparation

  1. Zucchini & lemons:
    Wash the zucchini, pat dry, and grate finely. Halve the lemons and squeeze out the juice.

  2. Make the batter:
    Mix flour, baking powder, sugar, and salt in a bowl.
    Add olive oil and eggs.
    Add the grated zucchini and lemon juice.
    Stir everything briefly with a whisk or mixer into a smooth batter.

  3. Baking:
    Pour the batter into the prepared pan and bake at the lowest heat setting for about 55 minutes.
    (Do the toothpick test: if no batter sticks, the cake is done.)

  4. Cooling:
    Let the cake rest in the pan for 5 minutes, then turn it out onto a rack and let it cool completely.

  5. Lemon glaze:
    Mix powdered sugar with 2–3 tablespoons of lemon juice to a thick glaze.
    Brush the remaining lemon juice onto the still-warm cake. Then spread the glaze evenly over the cooled cake.

✨ Tip: For an extra fresh touch, you can mix some lemon zest into the batter.

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