Lemon zucchini cake

Ingredients for 1 servings:

• 250 g zucchini
• 200 g flour
• 50 g cornstarch
• 150 g butter, soft
• 250 g sugar
• 4 eggs
• 60 ml lemon juice, freshly squeezed
• 80 g cream cheese
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 1 lemon peel
• 40 g butter
• 65 g powdered sugar
• 2 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

very juicy and quickly baked

Grate the zucchini and toss with the salt. Then let it stand for about 10 minutes to absorb the water. Preheat the oven to 150 degrees Celsius. Put the flour, cornstarch, baking powder, and baking soda in a bowl. In another bowl, cream the butter until light and fluffy, then add the sugar. Add the eggs one at a time and beat well. Add the lemon juice and lemon zest. Then alternately add the cream cheese and the flour mixture until well blended. Squeeze some of the zucchini flakes and fold them into the batter with a spatula. Then pour the batter into a buttered loaf pan and bake for about 60 minutes on the middle rack of the oven at 150 degrees Celsius. Check with a skewer towards the end of the baking time whether the cake is done. Let the finished cake cool for about 15 minutes, then loosen the edges with a knife and turn the cake out onto a wire rack to cool. For the glaze, melt the butter in a saucepan. Remove from the heat and add the lemon juice and powdered sugar. Mix well and let cool slightly. Then pour the glaze over the completely cooled cake.