Zucchini Cake Recipe
Zucchini Cake has a different taste. Zucchini Cake get its taste from eggs mixed with flour and zucchini and topped with walnuts. Zucchini Cake is inspired by many bakeries around the world.
Ingredients
3 eggs
1 1/2 cups sugar
1 1/2 cups cream cheese, softened
1 tsp vanilla extract
3 cups unbleached flour, sifted twice
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/3 cup walnuts, chopped
1 cup vegetable oil
2 cups zucchini, grated
Lemon sauce
1 egg
1/4 cup lemon juice
1 tbsp lemon peel, grated
2 tbsp all purpose flour
1 cup sugar
1 tsp butter, melted
Directions
Preheat oven to 350 °F (175 °C).
Butter a round deep cake pan.
Set aside.
In a bowl, mix eggs, sugar, cheese and vanilla extract.
Set aside.
In a second bowl, sift dry ingredients.
Add nuts.
Fold into first mixture, one third at a time.
Blend in oil, in 2 steps.
Gently mix in zucchini.
Pour into pan.
Bake in oven 1 hour.
Let cool.
Lemon sauce In a bowl, beat egg, lemon juice and peel until creamy smooth.
In a second bowl, mix flour and sugar.
Fold into first mixture.
Add melted butter.
Pour into a saucepan.
While stirring, bring to a boil.
Cover.
Remove from heat.
Let cool, stirring occasionally.
Pour over cake.
Butter a round deep cake pan.
Set aside.
In a bowl, mix eggs, sugar, cheese and vanilla extract.
Set aside.
In a second bowl, sift dry ingredients.
Add nuts.
Fold into first mixture, one third at a time.
Blend in oil, in 2 steps.
Gently mix in zucchini.
Pour into pan.
Bake in oven 1 hour.
Let cool.
Lemon sauce In a bowl, beat egg, lemon juice and peel until creamy smooth.
In a second bowl, mix flour and sugar.
Fold into first mixture.
Add melted butter.
Pour into a saucepan.
While stirring, bring to a boil.
Cover.
Remove from heat.
Let cool, stirring occasionally.
Pour over cake.
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Chef
