Lemon Zucchini Cake With Poppy Seed Recipe

Name: Lemon Zucchini Cake With Poppy Seed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1 cup oil; 3 eggs; 4 teaspoons lemon extract; 2 teaspoons poppy seeds; 1 3/4 cups grated zucchini; 2 cups flour; 1/4 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon salt

Servings: persons

1
In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
2
Stir in shredded zucchini.
3
Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
4
Gradually add this mixture to the zucchini mixture. Mix throughly.
5
Pour into greased 9x13 pan.
6
Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
7
Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

1118

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups sugar, 1 cup oil, 3 eggs, 4 teaspoons lemon extract, and more.

Yes, Lemon Zucchini Cake With Poppy Seed falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Zucchini Cake With Poppy Seed

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