John Myers
Lemon and Zucchini Cake
The perfect lemon and zucchini cake recipe with a picture and simple step-by-step instructions.
- 250 g Zucchini
- 1 pinch Salt
- 200 g Spelled flour
- 50 g Food starch
- 1 tsp Baking powder
- 1 tsp Baking soda
- 150 g Soft butter or margarine
- 200 g Sugar
- 4 Pc. Eggs
- 1 Pc. Organic lemon
- 80 g Cream cheese
- Grate the zucchini finely and put a pinch of salt in a sieve and set aside until you are ready to use it.
- Sift the flour and cornstarch into a bowl, stir in the baking powder and baking soda. Wash the lemon with hot water, dry it and finely grate the peel. Squeeze the lemon juice and measure out about 60 ml.
- In a mixing bowl, whisk the butter / margarine with the sugar on the highest setting using a hand mixer. Gradually stir in the eggs, one at a time, for about 1/2 minute. Add lemon juice and zest.
- Briefly stir in the flour mixture alternating with the cream cheese on a low level. Squeeze out the zucchini grated in the sieve and fold into the dough briefly with a spatula or spoon.
- Pour the dough into a greased and floured loaf pan and smooth it out. Bake in the preheated oven on the middle rack at 170 degrees (or 150 degrees convection) for about 60 minutes.
- Then let the cake cool in the tin for about 15 minutes, then carefully turn it out of the tin and let it cool. Cover with powdered sugar and lemon glaze or lemon cake glaze as desired.
- 7th
- The following modifications can be made for a healthier version: 3 eggs, 150 g xucker (instead of sugar), 50 g coconut oil (instead of butter), 50 g neutral protein powder without additives, 50 g buckwheat flour, 50 g coconut flour, 100 g wholemeal spelled flour, 50 g cornstarch, quark instead of cream cheese. Preparation and remaining ingredients as described above. Delicious! To emphasize the lemon taste, I even use the zest of 2 lemons 🙂
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