Lemon Zucchini Pound Cake Recipes

LEMON-ZUCCHINI TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
• Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F.
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• 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.
• 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.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

KETO ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees. Line a loaf pan with parchment paper. This is an important step so that the bread doesn't stick.
• Spoon and level out your almond flour to ensure the correct amount. Mix the almond flour, salt, baking powder, and xanthan gum. Set aside.
• In a separate mixing bowl, whisk the Swerve into the coconut oil before adding the other ingredients. Once whisked, add eggs, vanilla, lemon juice, and lemon zest. Mix well.
• Fold in the dry ingredients with the wet, then fold in the drained zucchini (make sure you've squeezed out the extra moisture) into the batter. It is really important to get most of the moisture out of the zucchini. We have additional tips for how to do this best below the recipe.
• Transfer to the prepared loaf pan and bake in the oven for 55-65 minutes but check at the hour mark so it doesn't overcook. If it's browning too much toward the end of bake time, cover with foil. (I'd recommend covering it at about 45 minutes). A toothpick inserted in the middle will come out clean when cooked through. Place on a wire rack to cool.
• Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle the loaf with glaze. Enjoy!

LEMON ZUCCHINI CAKE WITH POPPY SEED

Steps:

• In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
• Stir in shredded zucchini.
• Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
• Gradually add this mixture to the zucchini mixture. Mix throughly.
• Pour into greased 9x13 pan.
• Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
• 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.

ZUCCHINI LEMON CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, oil, lemon juice, zest; beat well.
• Add zucchini and mix well.
• Sift the dry ingredients into small bowl.
• Mix dry ingredients into the zucchini mixture.
• Fold in nuts.
• Pour into a greased 9" by 13" pan.
• Bake at 350 degrees for 30 to 40 minutes, or until done.
• Cool and dust with powdered sugar.

LEMON ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
• Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
• In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
• Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
• Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
• Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
• Glaze
• Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
• Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)