Lemon Zucchini Cake With Poppy Seed

READY IN: 1hr
Recipe by swizlo

Good tasting cake with lots of lemon flavor.

Top Review by LonghornMama

Very moist cake, and would make yummy muffins, too. Not overly sweet, and I was surprised that with as much lemon extract, it didn't have enough lemon flavor for us. I'd probably try lemon juice in the glaze to add a little bite. A great use for zucchini. Thanks for sharing the recipe!

Ingredients Nutrition

Directions

  1. In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
  2. Stir in shredded zucchini.
  3. Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
  4. Gradually add this mixture to the zucchini mixture. Mix throughly.
  5. Pour into greased 9x13 pan.
  6. Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
  7. Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

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