Lemon Zucchini Snack Cake is a moist, sweet, and tart dessert. Made with fresh lemon zest, lemon juice, and grated zucchini.
This is a simple cake and easy to make. The lemon icing completes this lemony cake. Serve it as a dessert after any meal or as a snack in the afternoon.
I love the flecks of little green from the zucchini. The zucchini keeps the cake moist, and the lemon gives the cake a little tart flavor.
Helpful tips
- Have the ingredients at room temperature.
- Turn on the oven when starting the recipe. Never bake a cake before the oven is preheated.
- Grate the zucchini after turning on the oven. Remove some of the moisture after if it is grated. I like to set it on a paper towel to remove some of the liquid.
- Only use the yellow part of the lemon for the zest. The white part under the zest is called the pith, and it can be bitter.
- The cake will be done when it is lightly touched in the center, and it bounces back. Start checking the cake a few minutes early for doneness, so as not to overbake it.
- The cake can be stored on the counter or, to keep it longer, stored in the refrigerator.
- Also, the cake freezes well.
Ingredients
Snack Cake
- Flour
- Baking Soda
- Salt
- Sugar
- Butter
- Lemon Zest
- Eggs
- Sour Cream
- Lemon Juice
Icing
- Powdered Sugar
- Lemon Juice
Steps for making lemon zucchini cake
Steps one, two, and three
Sift together the flour, baking soda, and salt. Set aside. To a large bowl, add the butter, sugar, and lemon zest. Beat until fluffy. Add the eggs and mix them in.
Steps four, five, and six
Mix in the sour cream and lemon juice. Add the flour mixture and mix until blended. Fold in the grated zucchini.
Steps seven and eight
Pour the batter into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes. Cool completely before icing the cake.
Steps nine, ten, and eleven
Once the cake is cooled, prepare the icing. Combine the powdered sugar and enough of the lemon juice to make a thick icing. Frost the cake.
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Lemon Zucchini Snack Cake
Ingredients
Snack Cake
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup butter
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 cup zucchini grated
Icing
- 2 1/2 cups powdered sugar
- 4 to 5 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 9-inch baking pan.
- Sift together the flour, baking soda, and salt. Set aside.
- Beat the butter, sugar, and lemon zest until fluffy. Add the eggs and beat until well blended.
- Beat in the sour cream and lemon juice.
- Add the flour mixture and mix just until combined. Fold in the grated zucchini.
- Spread the cake batter in the prepared baking pan.
- Bake in the preheated oven for 20 to 25 minutes or until the cake bounces back after being lightly touched in the center.
- Once the cake is baked, remove it from the oven and cool completely on a cooling rack.
- Once the cake is cooled, make the icing. Combine the powdered sugar and enough lemon juice to make a thick icing. Beat until the icing is smooth.
- Frost the cooled cake with the icing.
Notes
- Have the ingredients at room temperature.
- Turn on the oven when starting the recipe. Never bake a cake before the oven is preheated.
- Grate the zucchini after turning on the oven. Remove some of the moisture after if it is grated. I like to set it on a paper towel to remove some of the liquid.
- Only use the yellow part of the lemon for the zest. The white part under the zest is called the pith, and it can be bitter.
- The cake will be done when it is lightly touched in the center, and it bounces back. Start checking the cake a few minutes early for doneness, so as not to overbake it.
- The cake can be stored on the counter or, to keep it longer, stored in the refrigerator.
- Also, the cake freezes well.
This cake is perfect for people who love the flavor of lemon. It is super easy to make and is delicious.