There is something rather sinful about eating cake for breakfast. But when the cake contains a vegetable like zucchini I guess it’s ok…especially when it tastes SO GOOD. All the yums.
Thanks to my Sis In Law Lucy’s friend for sharing this recipe (and this cake) with her…and thanks to Lucy for sharing it (and the recipe!) with me during our last visit.
Lucy’s Lemon Zucchini Cake
2 Cups cake flour
1/2 tsp salt
2 tsp. baking powder
2 eggs
1/2 Cup Canola oil
1 1/3 Cups sugar
2 T. lemon juice
1/2 Cup buttermilk
Zest of 1 lemon
1 Cup grated zucchini
Glaze
1 C. powdered sugar
2 T. lemon juice
1 T. milk
Method
Preheat oven to 350 degrees
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar and mix until well blended. The add lemon juice, buttermilk and lemon zest and blend all together.
Fold in grated zucchini.
Add dry ingredients to the wet mixture and blend well.
Pour batter into a well greased 9×5 loaf pan.
Bake at 350 for 40-45 minutes.
While cake is still warm, mix glaze ingredients together and spoon over the warm cake. Allow glaze to set up before slicing and serving.
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