Lemon Zucchini Cake
Equipment
- 9x9-inch square baking pan
- Box grater (or food processor)
- Electric mixer (stand or handheld)
Ingredients
For the Lemon Zucchini Cake
- 1 ¾ cups unbleached all-purpose flour, spooned & leveled 210g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup 200 g granulated sugar 200g
- ¾ cup salted butter, melted and cooled (see note for a lighter cake) 170g
- 2 large eggs
- 2 tbsp lemon zest (from 2 medium lemons)
- ¼ cup fresh lemon juice 60g
- 1 tsp vanilla extract
- 1 tsp lemon emulsion
- 1 ½ cups grated zucchini or yellow summer squash, lightly packed (from 1 medium zucchini or squash, un-squeezed) 180g
For the Lemon Buttercream Frosting
- ½ cup salted butter, softened to room temperature 113g
- 2 cups powdered sugar, sifted 240g
- 1 ½ tsp fresh lemon juice 22g
- 2 tsp lemon zest (from 1 small lemon)
- ¼ tsp vanilla extract
- 1-2 tsp heavy cream or milk (optional, for consistency)
- ⅛ tsp salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9x9-inch square baking pan.
- Grate the Zucchini or Squash: Grate 1 medium zucchini or yellow summer squash to yield 1 ½ cups (180 g) lightly packed. Don’t squeeze out moisture—it keeps the cake tender. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
- Combine Wet Ingredients: In a large bowl, whisk granulated sugar and ¾ cup (170 g) melted butter until smooth. For a lighter cake, use ¼ cup (56 g) avocado oil and ½ cup (113 g) butter). Add eggs, lemon zest, lemon juice, vanilla extract, and lemon emulsion, whisking until smooth.
- Make the Batter: Add dry ingredients to wet ingredients in two additions, stirring gently with a spatula until just combined. Avoid overmixing.
- Add Zucchini or Squash: Fold in grated zucchini or yellow summer squash until evenly distributed.
- Bake: Pour batter into the prepared 9x9 pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If using avocado oil, check at 30 minutes. Cool in pan completely.
- Prepare Lemon Buttercream: Beat softened butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add sifted powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat for 1–2 minutes until fluffy. Add heavy cream or milk, 1 teaspoon at a time, if needed for spreadable consistency.
- Frost and Serve: Spread lemon buttercream evenly over the cooled cake, creating a ¼-inch layer. Garnish with extra lemon zest or lemon slices, if desired. Cut into 9 or 12 squares and serve at room temperature.
Notes
- Zucchini or Squash: Zucchini and yellow summer squash both work beautifully in this lemon zucchini cake, adding moisture and tenderness. Don’t squeeze out liquid; if very watery, lightly pat with a paper towel.
- Avocado Oil Option: For a lighter texture, use ¼ cup (56 g) avocado oil in place of ¼ cup butter. It adds moisture and a neutral flavor, complementing the butter’s richness.
- Lemon Emulsion: The 1 tsp lemon emulsion enhances the cake’s subtle citrus flavor. For a stronger note, try 1 ½ tsp, but taste-test to avoid overpowering.
- Why a 9x9 Pan?: The 9x9 pan is user-friendly, requiring no complicated decorating—just spread on the frosting! It yields a manageable size (9–12 servings), perfect for small gatherings without excess leftovers. If using an 8x8-inch pan, increase baking time by 3–5 minutes.
- Storage: Store frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving. Unfrosted cake can be frozen for 3 months; thaw before frosting.
Nutrition
Serving: 1slice
