Lemon Zucchini Cake
Lemon Zucchini Cake is the perfect snack. It's light, moist and filled with lemony goodness! Specks of zucchini add to the deliciousness of this lovely
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Hand mixer
- Bundt pan
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Fork
- Sifter
- Spatula
- Nonstick cooking spray
- Cooling rack
- Tester
- Microplane
- Paper towel
Ingredients
- 1 cup granulated sugar
- zest of 2 large lemons
- 1 cup vegetable oil
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 3/4 tsp salt
- 2 cups (2 large zucchini) finely grated zucchini, water squeezed out
- 3 tbsp unsalted butter, melted
- 1 cup powdered sugar, sifted
- 1/2 tsp pure vanilla extract
- 2 tbsp freshly squeezed lemon juice
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