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.