Caramelized Lemon Lavender Zucchini Cake
A sophisticated, moist cake featuring garden-fresh zucchini, floral lavender, and a signature caramelized lemon glaze.
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Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 cups shredded zucchini, squeezed dry
- 3/4 cup vegetable oil
- 3 pieces large eggs
- 1 1/2 teaspoons dried culinary lavender, crushed
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or round cake tin.
- 2
In a large bowl, whisk together the eggs, sugar, and oil until the mixture is pale and smooth.
- 3
Stir in the shredded zucchini, lemon zest, and crushed lavender until evenly distributed.
- 4
Sift the flour, baking powder, baking soda, and salt into the wet ingredients and fold gently until just combined.
- 5
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- 6
While the cake is baking, melt butter in a small saucepan with 2 tablespoons of sugar and the lemon juice.
- 7
Simmer the lemon mixture over medium heat until it thickens into a golden, caramelized syrup.
- 8
Pour the warm caramelized lemon glaze over the cake immediately after removing it from the oven.
Nutrition per Serving
345
Calories
4g
Protein
48g
Carbs
16g
Fat
1g
Fiber
28g
Sugar
210mg
Sodium
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