Lemon Zucchini Cake

Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Prepare the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients

• In a large bowl, beat the eggs and sugar until smooth.
• Add the vegetable oil, buttermilk, lemon zest, lemon juice, and vanilla extract to the bowl. Mix until well combined.

4. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Gently fold in the grated zucchini until evenly distributed in the batter.

5. Bake the Cake

• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

6. Make the Lemon Glaze

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
• Drizzle the glaze over the cooled cake, allowing it to run down the sides.