Cake and Spoon's Zucchini Cake with Lemon Glaze and Walnuts

Recipe courtesy Cake and Spoon, 2012
Show: Unique Sweets Episode: Austin Hangouts
TOTAL TIME: 2 hr
Prep: 20 min
Inactive Prep: 1 hr
Cook: 40 min
 
YIELD: 1 cake
LEVEL: Easy

ingredients

ZUCCHINI CAKE:
  • 2/3 cup vegetable oil
  • 1/4 cup lemon zest
  • 3 large eggs
  • 1 1/2 cups shredded fresh zucchini (preferably locally grown)
  • 1 cup toasted, chopped walnuts, plus extra, for topping
    LEMON GLAZE:
    • 1 1/4 cups confectioners' sugar
    • 1/4 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • Store-bought or homemade cream cheese icing of your choosing, for topping
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the zucchini cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round or 8-inch square cake pans, or one 13- by 9-inch rectangular cake pan.

      Into a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate small bowl, whisk together the vegetable oil, lemon zest and eggs. Using a rubber spatula, stir the egg mixture into the flour mixture until just combined. Fold in the shredded zucchini and chopped walnuts. Spread the cake batter evenly in the desired cake pans.

      Bake until a toothpick inserted into the center comes out clean and the cake springs back slightly when touched and just pulls away from the side of the pan, 30 to 40 minutes.

      Remove the cakes from the pans when completely cooled.

      For the lemon glaze: Whisk together the confectioners' sugar, lemon juice and lemon zest until combined to the desired consistency.

      To assemble: Brush the bottom cake layer with the lemon glaze and apply a layer of cream cheese icing. Top with the second layer and repeat with the glaze and icing. Top with toasted walnuts.

      Notes

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on January 12, 2013

        Flag

        I wasn't expecting anything more than just your average zucchini bread but this was fabulous. Very moist and the lemon glaze was the perfect match. I have made it twice in three days because my boys LOVE it. Not overly sweet either. Fantastic with pecans as well

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.