Zucchini Cake with Lemon and Poppyseed

Zucchini Cake with Lemon and Poppyseed is a lacto ovo vegetarian side dish. This recipe serves 8. One portion of this dish contains roughly 10g of protein, 12g of fat, and a total of 432 calories. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 146 people have tried and liked this recipe. Head to the store and pick up confectioners' sugar, cream of tartar, ground almonds, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 32%, this dish is rather bad. Try Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, Lemon Poppyseed Cake, and Lemon Poppyseed Cake with White Icing for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the zucchini cake1. Butter a 9-inch springform cake pan. Preheat the oven to 375° F (190°C).2. Place the poppyseeds and grated lemon zest in a small bowl. Heat the milk until hot but not boiling and stir it into the poppyseed mixture. Let it cool while you make the batter.3. Beat the butter and brown sugar together until very light and fluffy. Beat in the egg yolks, one at a time, followed by the vanilla extract, flour, and ground almonds. Gently fold in the zucchini, followed by the poppyseed mixture.4. In a separate bowl, whisk the egg whites with the cream of tartar until stiff. Gently fold the beaten egg whites into the cake mixture. Scrape the mixture into the prepared pan and level the surface.5. Bake for 50 to 60 minutes, until the cake is just firm to the touch and a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.Make the lemon frosting6. When the cake is cool, sift the confectioners’ sugar into a bowl. Make a well in the center and add the still-hot melted butter. Stir, adding sufficient lemon juice, a dribble at a time, to achieve a spreadable frosting. Mix in the grated lemon zest. Spread the frosting over the cooled cake and let it set at room temperature for 1 to 2 hours before slicing and serving.

 

Step by step:

1. Make the zucchini cake

2. Butter a 9-inch springform cake pan. Preheat the oven to 375° F (190°C).

3. Place the poppyseeds and grated lemon zest in a small bowl.

4. Heat the milk until hot but not boiling and stir it into the poppyseed mixture.

5. Let it cool while you make the batter.

6. Beat the butter and brown sugar together until very light and fluffy. Beat in the egg yolks, one at a time, followed by the vanilla extract, flour, and ground almonds. Gently fold in the zucchini, followed by the poppyseed mixture.

7. In a separate bowl, whisk the egg whites with the cream of tartar until stiff. Gently fold the beaten egg whites into the cake mixture. Scrape the mixture into the prepared pan and level the surface.

8. Bake for 50 to 60 minutes, until the cake is just firm to the touch and a skewer inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.Make the lemon frosting

10. When the cake is cool, sift the confectioners’ sugar into a bowl. Make a well in the center and add the still-hot melted butter. Stir, adding sufficient lemon juice, a dribble at a time, to achieve a spreadable frosting.

11. Mix in the grated lemon zest.

12. Spread the frosting over the cooled cake and let it set at room temperature for 1 to 2 hours before slicing and serving.

Nutrition Information:

covered percent of daily need