Lemon Zucchini Cake

Lemon Zucchini Cake

Layers or loaves? You can have it all. Especially when our late summer gardens and farm stands are so full of zucchini.

Zucchini is the ultimate multitasker, comfortable in any meal course. Blossoms, fritters, quiches, soups and stews or zoodles, this green monster can do it all. And don’t forget about dessert! This Lemon Zucchini Cake with Walnuts is the ultimate summer cake. Not too sweet, but with a burst of fresh lemon and a thin layer of lemon cream cheese frosting. Or, just bake a few loaves, no frosting necessary. A slice for breakfast, or a coffee break, plus a loaf for the freezer, or a gift to a friend.

Gardens and harvests are all about the enjoying the fruits ( and vegetables !) of your labor, as well as sharing the abundance. And savoring the season.

LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING

SERVES 15 TO 20 ( One 2-layer 10-inch round cake)

Cake
4 cups flour

1 cup sugar
2 cups brown sugar
4 teaspoons baking soda

1 1/2 teaspoons salt
1 teaspoon lemon oil
2 cups vegetable oil
8 eggs
4 cups shredded zucchini

1 cup large walnut pieces ( optional)

Lemon Cream Cheese Frosting

Enough to fill and frost a 10” layer cake. If you are using a “base coated” or unfinished look, you can cut this recipe in half.

1 pound cream cheese, softened

1/2 pound unsalted butter, softened

8 cups confectioners sugar
1 teaspoon lemon oil

Grated lemon rind and additional walnuts or herbs for garnish

1. Make cake. Preheat oven to 350 F.

2. Grease and flour or line two 10-inch cake pans with parchment paper. Set aside.

3. In the bowl of a stand mixer, ( or with a hand mixer) combine flour, sugar, brown sugar, baking soda and salt. Mix on low speed until uniformly blended.

4. Add eggs, vegetable oil and lemon oil. Mix on medium speed until light in color.

5. Scrape sides and bottom of mixer bowl and mix an additional minute or so.

6. Stir in zucchini. Add walnuts, if desired.

7. Pour batter evenly into prepared pans.

8. Bake 35 to 40 minutes or until a tester inserted into the center comes out clean. Remove pans from the oven. Cool slightly on wire cooling racks. Carefully remove cakes from the pans. Remove parchment paper. Cool completely before icing.

9. Make frosting. In the bowl of a stand mixer ( or with hand mixer) cream butter and cream cheese until light, and smooth. On low speed, add confectioners sugar gradually and mix until blended. Add lemon oil. Mix just until smooth . Use immediately or store refrigerated, in an airtight container. Let frosting come to room temperature before using. ( Can be made 1 week in advance.)

10. Assemble cake. Place one cake layer onto serving plate. Spread a layer of frosting on top. Place remaining cake layer on top of frosting.

11. Frost entire cake with a thin layer of frosting. Refrigerate 15 to 20 minutes. Frost cake with another thin coat of frosting, if desired.

12. Garnish top of cake with lemon rind, as desired. Refrigerate until serving.

LEMON ZUCCHINI LOAF CAKES
MAKES 3 loaves ( 2-pound loaf pans, measuring approximately, 8” x 4”)

Follow recipe for cake. Pour batter into buttered and floured loaf pans . Bake 50 to 60 minutes or until a tester inserted into the center comes out clean.

Digging into a slice of Lemon Zucchini Cake