Zucchini lemon cake: The surprising summer dessert you need
If you are looking for a tested recipe for a delicious, refreshing cake perfect for hot weather, you have come to the right place. The recipe might surprise you, but it is worth trying. Such a good summer cake is hard to find!
The recent heatwaves have everyone frantically searching for recipes that taste good and provide a refreshing feeling. We are no exception, so we loved this recipe for a lemon cake with an unusual ingredient. You will be shocked when you discover what product is used in its preparation. Once you recover, you have no choice but to give this recipe a chance.
What is this lemon cake made of? Besides the citrus and the usual baking elements, the recipe includes a certain... vegetable. Can you guess which one? Of course, it's zucchini. This popular ingredient in pancakes, soups, and casseroles also works great in a refreshing summer bake. Below, we will show you how to make it. A delicious result is guaranteed!
Lemon cake with zucchini
Ingredients:
- 11 oz of wheat flour
- 1 cup of grated zucchini
- 8 oz of fine sugar
- 3.5 oz of buttermilk
- 3.5 oz of olive oil
- 1 lemon
- 2 eggs
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- Additionally: butter
Instructions:
- Grate the lemon zest and squeeze the juice from half of the fruit. Wash the zucchini and grate it as well. Make sure all ingredients are at room temperature.
- Crack the eggs into a bowl. Add olive oil, sugar, buttermilk, lemon juice, and zest.
- Add the separately mixed baking powder, flour, and salt to these ingredients. Finally, add the zucchini. Mix until all ingredients are combined.
- Grease the baking form with butter, line it with baking paper, and pour the mixture into it. Place it in an oven preheated to 350°F. Bake for approximately 45 minutes, and it’s ready. Enjoy!
