John Myers
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Zucchini Lemon Cake
The perfect zucchini lemon cake recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs
- 200 g Sugar
- 1 packet Vanilla sugar
- 120 g Semi-Fat lean
- 1 tablespoon Olive oil
- 400 g Flour
- 1 packet Baking powder
- 400 g Grated zucchini
- 1 piece Lemon untreated zest & juice
- 150 g Powdered sugar
- Chopped pistachios (decoration)
preparation
- Wash the zucchini and grate with a fine grater. Then squeeze out the rasp well so that the excess juice can run off.
preparation
- Beat eggs, sugar, vanilla sugar and low fat skimmed meat until frothy. Then add flour and baking powder and stir. Wash the lemon with hot water and rub the peel directly into the mixing bowl. Now add the zucchini and the olive oil. Then put the mixture in the baking pan and bake at 170 ° top and bottom heat for 60 minutes.
frosting
- After the cake has cooled down, we stir the icing. To do this, carefully mix 150 g of powdered sugar with the lemon juice (not all of the lemon juice is used) so that a thick glaze is created. Now spread the icing over the cake and decorate with the chopped pistachios.
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