Zucchini-Lemon Loaf Cake
This cake is really moist and trust me - you will not taste the zucchini. I promise, not even a little bit because I actaully do not even like zucchini. So this is perfect for using some left-over zucchini or to hide some zucchini if your kids are refusing to eat them any other way ;-) Anyway it's simply a delicious and easy to make lemon pound cake that stays moist for several days.
Ingredients for the Zucchini Lemon Loaf Cake
for 28x10 cm (11x4 inch) loaf pan
150 g (2/3 cup or 1 1/4 stick) Unsalted Butter (at room temperature)
200 g Sugar (litte less than 1 cup)
300 g (2 cups) All-purpose flour (I used 200 g Organic Flour Type 550/All-purpose Flour) and 100 g Organic Flour Type 405/Pastry Flour. More about the different types of flour can be found at germanfoodguide.com)
2 tsp Baking Powder (not Baking soda or Natron)
75 g/3 EL (3 tbsp) Plain Yogurt (3,5% fat)
Juice of one Lemon
275 g (about 2 cups) Shredded Zucchini (I used one medium sized zucchini)
1Wash zucchini, cut of ends and shred zucchini with food processor or grater (I used my vintage V-Slicer). Spread shredded zucchini on a clean kitchen towel and set aside. 2Preheat oven at 355°F (180°C). Line loaf pan with buttered parchment paper. 3Cream butter with sugar on medium to high speed until light and fluffy, about 5 minutes. 4Add eggs, one at a time and continue beating for 30 seconds after each egg. 5Roughly mix flour and baking powder with a whisk. Add flour mixture to batter and carefully fold in by hand or on lowest speed. 6Add lemon juice, lemon zest and yogurt and incorporate. 7Wring out the kitchen towel with the zucchini over your sink to drain as much liquid as possible. Add zucchini to batter and fold in. 8Put cake batter into buttered loaf pan and plance in preheated oven. Bake at 355°F (180°C) for about 50 minutes. 9Remove loaf pan from oven and let the cake cool down. Spread with one of the two frostings below if you like. I used the thick Lemon Frosting for the cake in the images...
Ingredients for the Lemon-Cream Cheese Icing
2 tbsp/EL Cream Cheese
6 tbsp/EL Icing Sugar
2 tbsp/EL Lemon Juice
Combine all ingredients in small bowl and mix with little whisk or spoon until smooth. Spread icing on cooled cake.
Ingredients for thick Lemon Frosting
6-8 tbsp/EL Icing Sugar
about 2 tbsp/EL Lemon Juice
Put icing sugar in small bowl and add lemon juice gradually using a tiny tea spoon until everything blends well. Mix with little whisk or spoon until smooth. If you added too much lemon juice add some more icing sugar until desired consistency is reached. Spread with knife over cooled cake.
The cake stays moist and delicious after cutting for up to 5 days. I always have best results in keeping pound cakes or loaves fresh by covering the cake roughly with some tin foil. I don't like to put my cake in air tight containers as I find it makes cakes kind of soggy...