Lemon Zucchini Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray and line with parchment paper, leaving an overhang. Set aside. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside. (3 minutes)

Recipe View 5 mins In a large bowl, whisk together the granulated sugar and olive oil until smooth. Add the eggs and Almond Breeze Vanilla Almondmilk, whisking until fully incorporated. Stir in the lemon juice and vanilla extract. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) just until combined. Do not overmix. Gently fold in the shredded zucchini and lemon zest. (5 minutes)

Recipe View 50 mins Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should spring back lightly when touched. (50 minutes)

Recipe View 15 mins Let the cake cool in the pan for 15 minutes before using the parchment paper overhang to carefully lift it out onto a wire rack to cool completely. (15 minutes)

Recipe View 5 mins In a small bowl, whisk together the powdered sugar and lemon juice until smooth and you reach your desired consistency. Drizzle the glaze evenly over the cooled cake. Slice and serve. (5 minutes)