Ingredientes para Zucchini Lemon Cake
- 3 large eggs
- White Sugar
- Vegetable Oil
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 2 cups grated zucchini (about 2 medium)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- Walnuts
- Powdered sugar, for dusting (optional)
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Cómo preparar Zucchini Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate the zucchini and gently fold it into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 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.
- Once cooled, dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
73g
Fat
13g
Carbs
10g
