Ingredients and Weight:
- All-purpose flour: 1.5 cups (180 grams)
- Baking powder: 1 tablespoon (15 grams)
- Baking soda: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (2.5 grams)
- Unsalted butter, softened: 1 cup (225 grams)
- Granulated sugar: 1 cup (200 grams)
- Eggs: 2 large
- Sour cream: 1 cup (240 grams)
- Grated zucchini: 2 cups (packed) (240 grams)
- Lemon zest: 1 tablespoon (5 grams)
- Lemon juice: 1/4 cup (60 milliliters)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add sour cream, zucchini, lemon zest, and lemon juice. Mix until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan before frosting.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 350
- Total fat: 15 grams
- Saturated fat: 8 grams
- Cholesterol: 70 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Moist and tender
- Perfectly balanced sweetness and tartness
- Zesty lemon flavor
- Rich, cream cheese frosting (optional)
User Comments:
- "This cake is absolutely delicious! The lemon and zucchini combination is so unique and refreshing."
- "I love how moist and flavorful this cake is. It's perfect for any occasion."
- "I've never had a zucchini cake before, but this recipe has definitely convinced me to try it again."
- "My family loved this cake. It was such a hit!"
- "This cake is so easy to make and turns out perfect every time."
Special Precautions and Tips:
- Use fresh, grated zucchini for the best flavor and texture.
- Do not overmix the batter, as this will result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
