Zutaten für Lemon Zucchini Cake With Poppy Seed
- ½ cup powdered sugar (for glaze)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon lemon extract (for glaze)
- Poppy Seeds
- Zucchini
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
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Zubereitung von Lemon Zucchini Cake With Poppy Seed
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 ½ cups granulated sugar, ½ cup vegetable oil, 3 large eggs, 2 teaspoons lemon extract, and 1 tablespoon poppy seeds until well combined.
- Add 2 cups shredded zucchini and stir until evenly distributed.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine ½ cup powdered sugar, 1 teaspoon lemon extract, and 1 tablespoon water. Heat over low heat, stirring constantly, until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
85g
Fat
14g
Carbs
12g
