Lemon Zucchini Cake with Poppy Seed
Bright, moist, and irresistibly flavorful, this Lemon Zucchini Cake with Poppy Seed is the perfect fusion of sweet and refreshing citrus vibes. Shredded zucchini adds moistness and a tender crumb, while poppy seeds offer a delightful crunch in every bite. Infused with the vibrant zest of fresh lemons and draped in a tangy lemon glaze, this cake strikes the right balance between light and luscious. It’s an easy loaf-style cake that comes together in under an hour, making it an elegant yet approachable treat for any occasion. Serve a slice with tea, coffee, or as a standalone dessert, and enjoy the subtle blend of textures and flavors that make this recipe absolutely unforgettable.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 tablespoons poppy seeds
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups shredded zucchini, squeezed to remove excess moisture
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl, combine the granulated sugar and lemon zest using your fingers to rub them together until fragrant.
Add the softened butter to the sugar mixture and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.
Add the milk, lemon juice, and vanilla extract to the wet mixture and mix until combined. Don’t worry if it looks slightly curdled.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
Fold in the shredded zucchini gently with a spatula until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the glaze over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 41.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
