Lemon Zucchini Cake
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By Anonymous Salsa
Lemon Zucchini Cake
12 steps
Cook:50min
How to convert all purpose flour to cake flour: Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour
Updated at: Wed, 16 Aug 2023 17:02:25 GMT
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Ingredients
0 servings
1 ¼ cupgranulated sugar
6 Tbspextra virgin olive oil
2eggs
room temperature
⅓ cupvanilla almondmilk
2 Tbsplemon juice
1 tspvanilla extract
or almond
2 cupscake flour
can substitute all purpose flour
1 ¼ tspbaking powder
½ tspkosher sale
1 ½ cupzucchini
shredded, drained and squeezed dry
2 tbslplemon zest
Glaze
Instructions
Step 1
Preheat oven to 350
Step 2
Spray loaf pan with baking spray and line with parchment paper and set aside
Step 3
Combine flour, baking powder and sale in a medium bowl and wisk together, set aside
Step 4
in large bowl, combine the sugar and olive oil, wish to combine
Step 5
add eggs and almondmilk and wish together
Step 6
add lemon juice and vanilla extract and stir to combine
Step 7
add flour mixture and stir until incorporated
Step 8
fold in zucchini and lemon zest
Step 9
pour batter into prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs
Step 10
Cool completed on rack
Glaze
Step 11
in small bowl, combined powdered sugar and lemon juice, which until smooth
Step 12
Drizzle glaze over cake
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