This is the zucchini cake we sampled at last week’s pickup – olive oil, lemon – all my favourite things. I just baked it in a regular sheet cake pan (9×13), and it was a little sweet – reduce the sugar in the recipe by a 1/4 cup. Or leave it as is! From David Lebovitz – delicious.
Zucchini Cake with Crunchy Lemon Glaze |
Serves 12-16 |
Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly.
*If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results.
This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you’re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.