Cake Zucchini Lemon Poppy Seed

Zucchini Lemon Poppy Seed Cake | Easy Summer Dessert or Muffin Recipe

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You must try this Zucchini Lemon Poppy Seed Cake, a light and fresh dessert perfect for summer parties! The combination of grated zucchini, zesty lemon, and poppy seeds adds a delightful touch to this easy-to-make recipe. Whether you bake it as a cake or use the instructions to make zucchini muffins, this versatile recipe is sure to impress with its refreshing flavors and simple preparation. Ideal for summer gatherings or as a light snack!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Bakery
Cuisine German
Servings 12
Calories 280 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups grated zucchini squeezed to remove excess moisture
  • 2 tbsp poppy seeds

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, lemon juice, and lemon zest.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the grated zucchini and poppy seeds.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Keyword lemon cake, poppy seed, zucchini cake

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