Lemon-Zucchini Cake

Ingredients for 1 servings:

• 200 g sugar
• 1 pinch of salt
• 150 ml rapeseed oil or other neutral oil
• 3 large eggs
• 1 tbsp lemon peel, grated, from an organic lemon
• 1 tbsp lemon juice
• 150 g ground almonds
• 300 g flour
• 2 tsp baking powder
• 350 g zucchini, grated, with skin
• 2 tbsp lemon juice
• 2 tbsp powdered sugar, for the glaze
• 2 tbsp almond flakes
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super juicy, simple recipe

Beat the sugar, a pinch of salt, lemon zest, and oil with a hand mixer on high speed until creamy. Then gradually beat in the eggs and beat until frothy. Stir in the ground almonds with a spoonful of lemon juice. Sift in the flour and baking powder and mix well. Finally, fold in the grated zucchini. Spread the batter into a greased loaf pan. Bake in a preheated oven at 175 degrees Celsius for about 60-70 minutes. Cover with aluminum foil towards the end of the baking time, if necessary, to prevent the cake from overbrowning. Turn the lukewarm cake out and spread a thin layer of lemon icing on top, garnishing with flaked almonds.