Lemon Poppy Seed Zucchini Cake
A moist and flavorful lemon poppy seed zucchini cake, perfect for a light dessert or afternoon snack. This cake combines fresh grated zucchini with bright lemon zest and crunchy poppy seeds for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 cup grated zucchini, squeezed dry
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, and fresh lemon juice until combined.
Add the grated zucchini and sour cream to the wet mixture and stir until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Transfer the cake to a wire rack and cool completely before slicing and serving.