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lemon zucchini cake

Lemon and Poppy Seed Zucchini Cake

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Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups Plain Flour
  • 2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 Lemon
  • 2-3 Zucchini 3 cups grated with the moisture removed
  • 3/4 cup Vegetable Oil
  • 1 cup Sugar
  • 1/4 cup Honey
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • 1 TBSP Poppy Seeds
  • 1 tsp salt
  • extra salt for zucchini 1/4 tsp
Icing
  • 250 g Cream Cheese
  • 1 TBSP Lemon zest
  • 2 TSBP Lemon Juice
  • 1 cup of Icing Sugar

Method
 

  1. Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
  2. Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, poppy seeds, and salt and set aside.
  3. In a mixer (or bowl with a whisk) add eggs beat until frothy. Add in the sugar, oil, vanilla, zest, and juice of one lemon. Whist until combined. Gradually add to the flour mix and stir to combine.
  4. Strain and squeeze the extra moisture out of the zucchini using a sieve. Add 3 cups to the mixture and stir to combine.
  5. Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
  6. Remove the cake from the tin and allow to cool.

  7. To make the Icing
  8. Mix Icing ingredients together and ice the cake. Top with Dehydrated citrus and edible flowers.

Notes

To make a special occasion cake, make x2 cakes and add an extra layer of icing between them.