This delicious Frosted Zucchini Lemon Cake is a real treat for lemon lovers. The cake is wonderfully light and has a refreshing citrus flavor, enhanced by the drizzle of tangy lemon syrup. The combination of zesty lemon and juicy zucchini creates a delicate and irresistibly tempting dessert. Finished with a creamy glaze, it’s a perfect balance of flavors that will leave you wanting more. Whether for a special occasion or as a simple treat, this cake will impress you with its tempting aroma and delicious taste.
- 250g pack of unsalted butter, very soft, plus some butter for the tin
- 3 unwaxed lemons
- 200g golden powdered sugar
- 3 eggs
- 2 medium zucchini, coarsely grated (you need 300g pulp)
- 1 teaspoon poppy seeds, plus something to decorate
- 1 tsp vanilla extract
- 100g self-raising flour
- 100g plain wholemeal flour
- 1 teaspoon Baking powder
- 85g powdered sugar
- 200g pack of full fat soft cheese
- 4 tbsp lemon curd (optional)
Baking with zucchini
Zucchini can retain quite a bit of water, which can affect the finished consistency of your cake. If your grated zucchini seems watery, place them in a clean cloth and wring out some of the liquid in a bowl. Then add the zucchini to the cake mixture as usual. The timing of making zucchini cakes may depend on the water content of your zucchini. Therefore, if necessary, put the cake in the oven for another 10 minutes. Just test it with a skewer and make sure it comes out clean.
- Preheat the oven to 180°C/160°C fan/gas 4.
- Grease 2 x 20 cm sandwich tins and line the bottom with baking paper.
- Zest two lemons and then squeeze the juice into a separate bowl.
- Place 200 g butter, powdered sugar, eggs, zucchini, poppy seeds, vanilla and lemon zest in a mixing bowl.
- Mix the ingredients into a creamy dough.
- Stir in 1 tablespoon lemon juice, flour, baking powder and ¼ teaspoon salt.
- Divide the dough evenly into the prepared pans.
- Bake for 25 minutes or until the cakes have risen, turned golden in color and are springy in the middle.
- Mix another tablespoon of lemon juice with 25 g of powdered sugar to make a drizzle.
- In a separate bowl, mix the remaining powdered sugar, butter, soft cheese, remaining lemon juice and grated lemon peel.
- Whisk the ingredients together to create a creamy, smooth glaze.
- Allow the cakes to cool in the pan for 15 minutes, then transfer to a cooling rack.
- Pierce the cakes several times with a cocktail skewer and squeeze the lemon over them.
- Allow the cakes to cool completely.
- If desired, the cakes can be frozen at this point for up to 1 month.
- Place a cake on a serving plate and spread just under half of the frosting on top.
- If using, spread lemon curd over frosting.
- Top with the second cake.
- Spread the remaining frosting on the second cake.
- Sprinkle the top with poppy seeds.
Equipment and tools
- 1 cake tin, greased with extra butter
- Cake tester or skewer
This recipe contains the following allergens:
- Flour (contains gluten)
- powdered sugar
- Soft cheese
- Lemon curd (optional)
Please ensure that those with allergies or dietary restrictions are aware of these ingredients before consumption.
Storage and leftovers
How to store the Glazed Zucchini Lemon Cake:
- Allow the cake to cool completely.
- Place the cake in an airtight container or cover tightly with plastic wrap.
- Store at room temperature for up to 3 days.
If you have leftovers, you can store the cake in the refrigerator for up to 5 days. Make sure it comes to room temperature before serving again.
Health Benefits of Frosted Zucchini and Lemon Cake
The Frosted Zucchini Lemon Cake not only satisfies your sweet tooth but also offers several health benefits. From the nutritious zucchini to the zesty lemons, this cake is full of deliciousness that you can enjoy guilt-free.
This recipe consists of two medium sized zucchini coarsely grated and added to the cake mix. Zucchini is low in calories and rich in essential nutrients. They are an excellent source of fiber, which aids digestion and keeps you feeling full for longer. In addition, zucchini contain high water content, which helps maintain hydration.
An explosion of vitamin C
Lemons are the main ingredient in this cake and provide a tangy and refreshing taste. Lemons are a powerhouse of vitamin C, which acts as an antioxidant and supports a healthy immune system. Vitamin C is also important for collagen formation, promotes healthy skin and prevents oxidative cell damage.
The recipe includes a 250g pack of unsalted butter, which provides the cake with the necessary fat content. While butter should be consumed in moderation, opting for unsalted butter can be beneficial. It contains heart-healthy fats such as monounsaturated and polyunsaturated fats, which may help lower bad cholesterol and reduce the risk of heart disease.
The Frosted Zucchini Lemon Cake contains self-raising flour and plain whole wheat flour. Whole wheat flour retains the bran and germ of the grain, making it higher in fiber compared to refined flour. A diet rich in fiber supports healthy digestion, helps with weight management and reduces the risk of chronic diseases such as diabetes and heart disease.
Lighter frosting option
The frosting for this cake is full-fat soft cheese, which makes for a creamy and delicious topping. If you prefer a lighter alternative, you can skip the frosting or use a low-fat cream cheese as a substitute.
If your grated zucchini seems watery, it’s a good idea to drain some of the liquid so as not to affect the consistency of the cake. For best results, wrap the zucchini in a clean cloth and squeeze out the excess water.
When baking cakes with zucchini, the water content of the zucchini can affect the baking time. If necessary, put the cake back in the oven for another 10 minutes and use a skewer to check whether it is done.
Adding this nutritious and delicious Frosted Zucchini Lemon Cake to your dessert repertoire will allow you to enjoy a guilt-free treat that is both delicious and health-promoting.