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!

Prep Time 20

Cook Time 40

Total Time 1

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.