Moist Lemon Zucchini Cake Recipe: A Slice of Summer on a Plate

Zucchini is the "it" vegetable right about now. Summer means zucchini growing in home vegetable gardens and being trucked in to local farmers markets and grocery stores. Don't miss out! Now is the time to try new zucchini recipes, especially sweet ones.

We've all heard of zucchini bread. Nothing new. But this moist zucchini lemon cake recipe is a fun twist on zucchini bread. The zucchini cake is baked in a cake pan, not a loaf pan. Fresh lemon juice adds a refreshing note to this delicious cake recipe. All you need to make this zucchini cake is flour, baking powder, baking soda, salt, butter, sugar, eggs, buttermilk, lemon zest, lemon juice, vanilla extract and grated fresh zucchini.

Serve slices of this tasty zucchini cake for dessert on a hot summer day. Up the sweetness even more by adding an optional lemon glaze (see Recipe Notes). Store any leftover cake in an airtight container.

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Cuisine: American Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: Makes 1 cake

Ingredients

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Recipe Notes

Here's how to make it:

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