Today we’ll cook Lemon Zucchini Cake

cap10 servings    clock 55 min       runman380 kcal per serving

  • 1¼ cup granulated sugar
  • 6 tbsp extra virgin olive oil
  • 2 eggs, room temperature
  • ⅓ cup vanilla almondmilk
  • 2 tbsp lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour
  • 1¼ tsp baking powder
  • ½ tsp kosher salt
  • 1½ cup shredded zucchini
  • 2 tbsp lemon zest
Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Take a deep bowl, pour sugar into it, pour it with olive oil, mix and add two eggs whole, measure 1/3 cups of cream, and add to our bowl, whisk until smooth.

Add lemon juice, and vanilla and mix everything again. We take a separate bowl, pour the flour into it, add salt and sugar powder, mix it and add it to our previous mixture, mix it to homogeneity

Add crushed zucchini, for piquancy lemon zest, all this is mixed and poured into a deep baking tray, lubricate it with butter or put baking paper. Put it all in the oven heated to 350 degrees for 45 minutes

Now we prepare watering for our cake, take the powdered sugar, add the lemon juice and mix it until smooth, sprinkle our lemon cake. Now it can be cut into small slices and served to the table. Bon Appetit

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