Lemon Zucchini Cake Bake Time: 55 minutes Difficulty: Easy Servings: 10
Ingredients For Cake: 2 cups cake flour 1¼ teaspoons baking powder ½ teaspoon kosher salt 1¼ cups granulated sugar 6 Tablespoons extra-virgin olive oil 2 eggs room temperature ⅓ cup Almond Breeze ® Vanilla Almondmilk 2 Tablespoons lemon juice 1 teaspoon vanilla or almond extract 1½ cups shredded zucchini drained and squeezed dry 2 Tablespoons lemon zest For Glaze: 1 cup powdered sugar 1-2 Tablespoons lemon juice
Directions 1. Preheat oven to 350°F. Spray a loaf pan with baking spray and line with parchment paper. Set aside. 2. Combine flour, baking powder and salt in a medium bowl and whisk together. Set aside. In a large bowl, combine the sugar and olive oil. Whisk to combine. Add eggs and almondmilk and whisk together. Add lemon juice and vanilla extract and stir to combine. Add flour mixture and stir just until incorporated. Fold in zucchini and lemon zest.
3. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry. 4. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully lift the cake from the pan. Let cool completely on rack. 5. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the cake. Slice and serve.
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MAY–JUNE 2024
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