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Lime-Lemon Zucchini Cake

Lime-Lemon Zucchini Cake with Lighthouse Lemonade

This zucchini cake is summery fresh, bright and packs a sour punch! If you love limes and lemons you’ll love this 2 layered cake. 

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2/3 cup vegetable oil
  • 3 large eggs
  • Rind of 2 limes
  • Rind of 1 lemon
  • 3/4 cup Lighthouse Lemonade Lime-Lemon Concentrate
  • 2 cups grated zucchini (approx. 2 large zucchinis)
  • Icing
  • 4 cups sifted icing sugar
  • 4 1/2 teaspoons Lighthouse Lemonade Lime-Lemon Concentrate
  • 4 Tablespoons warm water (approx. may need to add a few more teaspoons)

Instructions

  1. Preheat oven to 350˚F. Grease and line with parchment paper 2 – 8” cake pans. Set aside.
  2. In a large bowl, mix together flour, baking powder, baking soda and salt.
  3. In a separate bowl whisk sugar with vegetable oil until well incorporated. Add eggs, lime and lemon rind, and lime-lemon concentrate, mix well.
  4. Combine dry ingredients in two batches to wet ingredients, mix just until combined. Fold in grated zucchini (do not over mix).
  5. Divide and pour the batter into the cake pans.
  6. Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  7. Let cool on cooling racks.
  8. Meanwhile, make your icing. In a bowl add icing sugar and lime-lemon concentrate together. Slowly 1 tablespoon at a time, add your warm water and mix until you reach the consistency that you like. I ended up adding 3 more teaspoons of water to get the icing a little runny.
  9. Once the cake is at room temperature (you can speed the process up by putting the cakes in the freezer) you can ice one cake at a time letting the icing drip over the sides. Stack one cake on top of the other.
  10. Top with sugared lemons (optional)

Notes

You don’t want to have crumbly cake bottoms or else your icing will show all the bumps. If your cake is extra crumbly, stick it in the freezer for 15 mins so it hardens a little and it’s easy to brush off crumbs before you ice.

Keywords: Zucchini, Cake, Lime, Lemon